Whole Wheat Sticky Buns

Usually most of the times, the food magazines I subscribe here have few vegetarian recipes that I really feel like trying. However I don't let it deter my love for the food magazines. I think that even if there are one / two recipes worth trying then I feel like it makes up for the money and time spent over it. These yummy sticky buns is one such recipe worth trying and has become my kids' recent favorite.
Last month's edition of "Martha Stewart's Living" seemed like a jackpot. Unlike the other times, this one was filled with plenty of yummy dessert recipes and I couldn't resist trying some of them. I wanted one of the "rolled and baked" themed dishes to be on the sweet side and my usual cinnamon buns recipe was lost. I remembered seeing these sticky buns in the magazine and tried these instead. And these cinnamon flavored, sweet and gooey buns became an instant hit with my kids. The buns are quite easy to make and doesn't need any expertise to master them. 

Ingredients for dough: (Makes 10 rolls)
1 tbsp. flax meal + 3 tbsp. water (Or any substitute for 1 egg.)
1 & 1/4 cups whole wheat flour (I used roti atta.)
3/4 cup all purpose flour
2 tbsp. toasted wheat germ (I used a tbsp. of flax seed meal + a tbsp. of flour instead.) 
1 & 1/8 tsp active dry yeast
1/2 tsp salt
2 tbsp. packed light brown sugar
1/2 cup warm water

Preparing the dough:
* Whisk flax meal and water in a bowl and keep aside for 3 - 4 minutes.
* Combine flours, wheat germ, yeast, salt, brown sugar, water, butter and the flax meal solution in the bowl of a stand mixer fitted with the dough attachment or a food processor. Mix until dough is smooth and elastic, about 5 minutes.
* Transfer to a lightly greased bowl and cover with a plastic wrap.

* Allow to rise in a warm place until the dough is doubled, about 1 - 2 hours.

 Ingredients for filling / topping:

1 stick / 1/2 cup unsalted butter, softened + plus extra for pan
3/4 cup packed light brown sugar
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup pecans, toasted and chopped (I used walnuts instead.)

Preparing the filling:
* Mix butter, brown sugar, cinnamon and salt in a bowl until smooth and fluffy.
* Brush a 9 inch round cake pan with butter. Spread half of the above filling mixture over the bottom of the pan. Sprinkle half of the pecans over it.

 

* Lightly flour the work surface and roll out the dough into a 10x14 inch rectangle.

* Spread the remaining filling over the rolled out rectangle with a spatula, leaving about 1/4 inch around the edges. Sprinkle the remaining nuts.

* Starting at a long edge, roll up the dough like a cylinder and cut crosswise into 10 pieces.

* Place the pieces in the pan with cut-side down. Space them evenly since they are going to rise after the second resting.

* Now cover the pan tightly with a plastic wrap. Allow to rise again in a warm place until they are almost doubled and the buns are touching, about an hour or so.

* Preheat oven to 350 degree F / 175 degree C.

* Bake buns until golden brown and the topping is bubbling, about

25 minutes.

 * Let the buns cool in the baking pan, for about 15 minutes.

* Place a serving plate centered over pan. Hold the plate and pan together and carefully flip over. Lift the pan off and scrape out any remaining topping from the pan onto the buns.
* Serve warm. Refrigerate the left overs and warm them in the microwave for few seconds before serving them.

This is going to be a part of BM # 37 under the theme of "Rolled and Baked Recipes".

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