Sort ingredients
amandajacob
QR Code
Listen
Pdf
Whisk together tangzhong ingredients in a medium saucepan until it thickens.
Combine yeast and warm milk, let stand for 10 minutes.
In the bowl of a stand mixer, add flour, sea salt, and sugar. Whisk to incorporate dry ingredients.
Add two and a half tablespoons of water, thickened tangzhong mixture, and two whole room-temperature eggs.
Using a stand mixer, mix dough for 6 minutes while gradually adding bloomed yeast mixture until dough looks smooth and elastic.
Gradually add butter 1 tbsp at a time, mix on medium-low speed for 5 minutes.
Shape dough into a light ball, lightly grease a bowl, cover with plastic wrap and a damp towel, and let rise for 1.5 hours until doubled.
In a small pot, combine glaze ingredients and stir over medium heat until thoroughly combined, then cool down.
Deflate dough, lightly flour a surface, cover and rest for 10 minutes.
Roll dough into a 20 in long, ¼ in thick rectangle and brush with melted butter.
Sprinkle cinnamon sugar on dough, roll long way, trim sides, and cut into 9 equal rolls.
In a 9x9 baking pan, add sticky caramel glaze, sprinkle in crushed pecans, and arrange dough.
Cover and let rise for 45 minutes to an hour until doubled in size.
Bake in oven at 350 degrees for 30-35 minutes.
Let sit for 5-7 minutes before inverting onto a serving tray.