KS Quotient
Easy: Fuss-free ingredients, added all at once. No hand-shaping required.
Though remarkably easy, these, as the Keebler elf might say, are uncommonly good. You may never want to bother with the fussier traditional versions of this all-American favorite again.
Unlike most sticky buns, these require no hand-shaping, so they are perfect for people lacking the time or expertise to fiddle with that task. The dough—half a batch of the Easy White Bread recipe—is quickly divided up and shaped as it bakes in muffin pans. The sticky bun sauce can be readied well ahead (as can the dough), making the preparations before the second rise very simple. For convenience, the second rise can take place in the refrigerator, so you can hold the rolls up to 48 hours before baking.
The following buns require only a half-batch of the dough recipe; use the other half to ready a loaf of bread as directed in the original recipe. For the dozen buns, you'll need two 6-cup muffin tins with "jumbo," or "Texas-size" cups—that is, cups measuring 3½ to 3¾ inches across and with a volume of about 1 cup each.
Yield: 12 large sticky buns
½ batch dough for Easy White Bread Loaves, stirred and ready for the second rise
½ cup dark raisins, rinsed under hot water, thoroughly drained, and patted dry, optional
6 tablespoons (¾ stick) unsalted butter, melted and slightly cooled
1½ cups chopped pecans
1 recipe Caramel Sticky Bun Sauce or Maple-Butter Sticky Bun Sauce, at room temperature
Unbleached white bread flour or all-purpose white flour if needed for dusting
Second Rise Have on hand half a batch of Easy White Bread dough, ready for the second rise. Vigorously stir the raisins into the dough until evenly distributed, if using.
Brush the 12 muffin cups generously with butter, then add a scant ½ tablespoon butter to each cup. Sprinkle ½ tablespoon nuts in each cup, followed by 1 tablespoon sticky bun sauce. Divide the dough in half, dusting with a little flour if needed for easier handling. Using well-oiled kitchen shears and fingertips, cut each half into 6 equal portions, placing them in the muffin cups as you work. Drizzle the dough tops with another ½ tablespoon sauce, then sprinkle each with ½ tablespoon more nuts. Sprinkle any remaining nuts over the dough tops. Drizzle the cups with the remaining butter. Press down firmly on each top to imbed the nuts. Tent the muffin tins with nonstick spray—coated foil. Set the remaining sauce aside to brush the dough during baking.
Let Rise Using Any of These Methods For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 45-minute to 1½-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. When the dough nears the foil, remove it and continue the rise until the dough doubles in bulk or extends two-thirds of the way up the cup sides.
Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375°F. Set the muffin tins on a large rimmed baking sheet (to catch any boil-overs of the sauce).
Baking Bake on the lower rack until nicely browned on top, 18 to 22 minutes, or until a skewer inserted in the thickest part comes out with only a few particles at the bottom end (or the centers register to 200° to 203 °F on an instant-read thermometer). Brush each top with the remaining sticky bun sauce, dividing it equally among them. Return to the oven and bake until the sauce begins to bubble, about 3 minutes longer. Remove the pans to a wire rack for 5 minutes. Immediately run a knife around the buns to loosen. Place a heat-proof cutting board flat against the muffin tin, then invert the tin and shake to remove the buns; the bottoms will become the tops. Transfer to a serving plate. Scrape any sauce and nuts clinging to the cups out onto the buns; serve immediately.
Serving and StoringThese are best served warm. They will keep at cool room temperature for up to 2 days. Freeze, airtight, for longer storage. Reheat, wrapped in foil, in a low oven (or under a microwave-safe cover on low power in the microwave) before serving.