Overnight Sticky Maple-Pecan Buns

- One ¼-ounce package active dry yeast or 1¾ teaspoons instant yeast
- ¼ cup warm (105°F to 110°F) water
- ¾ cup warm (105°F to 110°F) buttermilk
- ¼ cup granulated sugar
- 4 tablespoons (½ stick) unsalted butter, melted
- 1 large egg plus 1 large egg yolk
- ½ teaspoon salt
- ¼ teaspoon baking soda
- About 2¾ cups unbleached all-purpose flour
- 5 tablespoons unsalted butter, melted
- 1/3 cup packed light brown sugar
- ½ cup chopped pecans
- ¾ cup maple-flavored pancake syrup
Instructions:
With this recipe, even the baker doesn’t have to get up at the crack of dawn to enjoy the aroma of sugar and spice wafting through the kitchen.
- In a small bowl, sprinkle the yeast over the warm water. Let stand until the yeast is creamy, about 10 minutes. Stir to dissolve the yeast.
- In a large bowl or the bowl of a heavy-duty standing mixer, mix the yeast mixture with the warm buttermilk, the granulated sugar, melted butter, egg, egg yolk, salt, and baking soda. Using a wooden spoon or the paddle blade on low speed, add enough of the flour to make a soft dough.
- If kneading by hand, turn out the dough onto a lightly floured work surface. Knead the dough, adding more flour as needed, until the dough is smooth and elastic, about 10 minutes. If kneading by machine, change to the dough hook and knead on medium-low speed until the dough is smooth and elastic, about 8 minutes. If you like you can knead on the work surface to check the consistency.
- Shape the dough into a ball. Place in a lightly buttered large bowl and turn to coat the dough with butter. Cover tightly with plastic wrap and let stand in a warm place until the dough doubles in volume, about 1¼ hours.
- Turn out the dough onto a lightly floured work surface. Roll, pat, and stretch the dough into a 14 × 10-inch rectangle. If the dough retracts, cover it loosely with plastic wrap, let stand 5 minutes or so, then try again. Brush the dough with 1 tablespoon of the melted butter. Leaving a 1- inch border at the long ends, sprinkle with the brown sugar, then the pecans. Starting at a long end, roll up the dough into a long cylinder. Pinch the long seam shut.
- Using a sharp knife, cut the dough into 16 slices. Pour the remaining 4 tablespoons melted butter into a 13 × 9- inch metal baking dish. Brush the butter evenly onto the bottom and sides of the pan. Pour the pancake syrup into the pan, tilting to coat the bottom of the pan. Place the dough slices, flat side down, side by side in the pan. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 12 hours.
- Position a rack in the center of the oven and preheat to 375°F. Remove the pan of prepared buns from the refrigerator and let stand in a warm spot near the stove while the oven preheats.
- Uncover the pan. Bake until the rolls are golden brown, about 30 minutes. Immediately invert the hot rolls onto a large platter, scraping any syrup in the pan over the rolls. Let cool for 5 minutes, then cut or break apart into individual rolls. Serve warm or cooled to room temperature.