Walnut Sticky Buns

• •1 cup Warm milk
• •½ cup Granulated sugar
• •1 packet Instant or rapid-rise yeast
• •6 tablespoons Unsalted butter
• •1 Large egg
• •2 Large egg yolks
• •1 teaspoon Salt
• •1 teaspoon Vanilla extract
• •4 cups All-purpose flour
• •1 Orange zest
• •1 ½ cups Coarsely chopped walnuts
• •¾ cup Packed light brown sugar
• •½ cup Unsalted butter
• •4 tablespoons Honey
• •½ teaspoon Salt
• •½ cup Packed light brown sugar
• •2 teaspoons Ground cinnamon
• •4 tablespoons Unsalted butter

Instructions

1. 1

   Measure the milk and warm it to a temperature between 100–110°F (38–43°C). It should feel pleasantly warm to the touch.

2. 2

   In a large mixing bowl, combine the warm milk, granulated sugar, instant yeast, and the first measurement of salt. Whisk these ingredients together; there's no need to proof the instant yeast beforehand.

3. 3

   Add the melted and slightly cooled unsalted butter (from the dough ingredients), the large egg, egg yolks, and vanilla extract to the bowl. If desired, incorporate the orange zest. Stir until all ingredients are thoroughly combined.

4. 4

   Gradually incorporate the all-purpose flour into the wet mixture, stirring with a wooden spoon or sturdy spatula. Once the dough becomes too stiff to stir, switch to using your hands.

5. 5

   Knead the dough directly within the large mixing bowl for about 5 to 7 minutes. Add just enough flour to prevent excessive stickiness; the goal is a smooth, soft, and slightly tacky dough. Avoid over-flouring, as a softer dough yields more tender buns.

6. 6

   Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, undisturbed location for approximately 1 to 1 1/2 hours, or until it has roughly doubled in size.

7. 7

   While the dough is rising, lightly butter the baking dishes you plan to use.

8. 8

   In a small saucepan, combine the unsalted butter (from topping ingredients), packed light brown sugar (from topping ingredients), honey, and the second measurement of salt (from topping ingredients). Heat over medium-low heat, stirring until the butter melts and the mixture is smooth and gently bubbling.

9. 9

   Remove the saucepan from the heat and stir in the coarsely chopped walnuts.

10. 10

    Distribute the walnut mixture evenly across the bottoms of the prepared baking dishes.

11. 11

    In a small bowl, combine the packed light brown sugar (from filling ingredients) and ground cinnamon.

12. 12

    Ensure the unsalted butter (from filling ingredients) is melted and ready for use.

13. 13

    Once the dough has doubled in size, gently press it down to release the air and transfer it to a lightly floured work surface.

14. 14

    For easier handling, divide the dough into two equal portions.

15. 15

    Work with one piece of dough at a time. Roll or gently stretch the dough into a rectangle approximately 10x14 inches; precise shaping is not necessary.

16. 16

    Brush half of the melted unsalted butter (from filling ingredients) over the surface of the dough, leaving a small border around the edges.

17. 17

    Evenly sprinkle half of the cinnamon-sugar mixture over the buttered surface.

18. 18

    Starting from one of the long sides, tightly roll the dough into a log, trying to maintain an even thickness from end to end.

19. 19

    Repeat steps 15-18 with the second piece of dough and the remaining cinnamon filling ingredients.

20. 20

    Using a sharp knife, cut each dough log into 6 equal pieces, resulting in a total of 12 rolls.

21. 21

    Arrange the cut rolls, cut-side up, over the walnut topping in the baking dishes, leaving a small amount of space between each roll.

22. 22

    Loosely cover the dishes and let the rolls rise again for approximately 30–45 minutes, until they appear noticeably puffy (they do not necessarily need to double in size). Meanwhile, preheat your oven to 375°F (190°C).

23. 23

    Bake the rolls for approximately 22–28 minutes. If using multiple dishes, rotate them halfway through baking for even cooking. The tops should be golden brown and the centers should feel firm. An instant-read thermometer inserted into the center of the dough should register around 190°F (88°C). Be careful not to overbake, as the rolls will continue to cook slightly as they cool.

24. 24

    Allow the baked buns to cool in their dishes for only about 5–10 minutes.

25. 25

    Place a large plate or serving platter over each baking dish. With a firm and confident motion, carefully invert the dish onto the plate. The buttery brown sugar and honey walnut topping should cascade over the buns, creating a shiny, caramel-like coating.

26. 26

    If any walnuts or topping remain stuck to the bottom of the pan, simply scrape them out and spoon them over the buns.

27. 27

    Serve the sticky buns warm.