Sticky Buns

6 1/2 tablespoons granulated sugar

1 teaspoon salt

5 1/2 tablespoons unsalted butter

1 large egg, slightly beaten

3 1/2 cups all-purpose flour

2 teaspoons instant yeast

1 1/8-1 1/4 cups whole milk or 1 1/8-1 1/4 cups buttermilk, at room temperature

1/2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon, or any other spice/spices you want)

Caramel glaze:

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 teaspoon salt

1/2 pound unsalted butter, at room temperature

1/2 cup corn syrup

1 teaspoon vanilla extract

Cream together the sugar, salt, and butter on medium-high speed in an electric mixer with the paddle attachment.  Mix in the egg until smooth.   Add the flour, yeast, and milk.  Mix on low speed until the dough forms a ball.  Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture.

Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.  Allow to rise at room temperature for approximately 2 hours, or until the dough doubles in size.

Oil the counter; transfer the dough to the counter.  Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin.  Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns.  Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump.

Sprinkle the cinnamon sugar over the surface of the dough.  Roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.

Make caramel glaze: In the bowl of an electric mixer, combine granulated sugar, brown sugar, salt, and butter.  Cream together for 2 minutes on high speed with the paddle attachment. Add corn syrup and vanilla extract. Continue to cream for about 5 minutes, or until light and fluffy.

Use as much of this as you need to cover the bottom of the pan(s) with a 1/4-inch layer. (Refrigerate and save any excess for future use; it will keep for months in a sealed container.)

Coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2 inches high with a 1/4 inch layer of the caramel glaze.  Lay the pieces of dough on top of the caramel glaze, spacing them about 1/2-inch apart.  Cover lightly with oiled plastic wrap.

Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. (You may also keep the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.)

Heat the oven to 350°F with the oven rack on the lower shelf.  Bake buns for 30 to 40 minutes, or until golden brown.  Remember that the heat has to penetrate through the pan and into the glaze on the bottom to caramelize it. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked.

Cool the buns in the pan for 5 to 10 minutes and then remove them by flipping them over into another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.

Makes 8 to 12 large buns or 12 to 16 smaller buns.

From Peter Reinhart via Food.com