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| H3 | Italian Rolls (Modified from King Arthur in the size) |
| H3 | Sticky Buns Americans Test Kitchen |
| H4 | INGREDIENTS |
| H4 | Flour Paste |
| H4 | 2/3 cup water |
| H4 | 1/4 cup (1 1/3 ounces) flour |
| H4 | Dough |
| H4 | 2/3 cup milk |
| H4 | 1 large egg plus 1 large yolk |
| H4 | 2 3/4 cups (15 1/8 ounces) flour |
| H4 | 2 teaspoons instant or rapid-rise yeast |
| H4 | 3 tablespoons granulated sugar |
| H4 | 1 1/2 teaspoons salt |
| H4 | 6 tablespoons unsalted butter, softened |
| H4 | Topping |
| H4 | 6 tablespoons unsalted butter, melted |
| H4 | 1/2 cup packed (3 1/2 ounces) dark brown sugar |
| H4 | 1/4 cup (1 3/4 ounces) granulated sugar |
| H4 | 1/4 cup dark corn syrup ( I used light) |
| H4 | 1/4 teaspoon salt |
| H4 | 2 tablespoons water |
| H4 | 1 cup pecans, toasted and chopped (optional) |
| H4 | Filling |
| H4 | 3/4 cup packed (5 1/4 ounces) dark brown sugar |
| H4 | 1 teaspoon ground cinnamon |
| H4 | INSTRUCTIONS |
| H4 | 1. FOR THE FLOUR PASTE: Whisk water and flour together in small bowl until no lumps remain. Microwave, whisking every 25 seconds, until mixture thickens to stiff, smooth, pudding-like consistency t... |
| H4 | Empty heading |
| H4 | 2. FOR THE DOUGH: In bowl of stand mixer, whisk flour paste and milk together until smooth. Add egg and yolk and whisk until incorporated. Add flour and yeast. Fit stand mixer with dough hook and m... |
| H4 | Empty heading |
| H4 | 3. Transfer dough to lightly floured counter. Knead briefly to form ball and transfer seam side down to lightly greased bowl; lightly coat surface of dough with vegetable oil spray and cover bowl w... |
| H4 | Empty heading |
| H4 | 4. FOR THE TOPPING: While dough rises, grease 13 by 9-inch metal baking pan. Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth. Add water... |
| H4 | Empty heading |
| H4 | 5. FOR THE FILLING: Combine sugar and cinnamon in small bowl and mix until thoroughly combined; set aside. |
| H4 | Empty heading |
| H4 | 6. Turn out dough onto lightly floured counter. Press dough gently but firmly to expel air. Working from center toward edge, pat and stretch dough to form 18 by 15-inch rectangle with long edge nea... |
| H4 | 7. Beginning with long edge nearest you, roll dough into cylinder, taking care not to roll too tightly. Pinch seam to seal and roll cylinder seam side down. Mark gently with knife to create 12 equa... |
| H4 | (Buns may be refrigerated immediately after shaping for up to 14 hours. To bake, remove baking pan from refrigerator and let sit until buns are puffy and touching one another, 1 to 1 1/2 hours.) |
| H4 | Meanwhile, adjust oven racks to lowest and lower-middle positions. Place rimmed baking sheet on lower rack to catch any drips and heat oven to 375 degrees. |
| H4 | 8. Bake buns on upper rack until golden brown, about 20 minutes. Tent with aluminum foil and bake until center of dough registers at least 200 degrees, 10 to 15 minutes longer. Let buns cool in pan... |
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