If you make these sweet rolls on Christmas eve, you can put them in the refrigerator overnight and they will be perfect to bake and eat warm on Christmas morning!
3/4 c. buttermilk, warm
2 1/4 tsp. instant yeast
1/4 c. sugar
6 Tbsp. butter, melted and cooled until warm
3 large eggs
4 1/4 c. all purpose flour
1 1/4 tsp. salt
1. Combine yeast and sugar in mixing bowly, add warm buttermilk, stir and let sit for 15 minutes or until yeast is bubbly. Add eggs, salt, melted butter and two cups of flour and m ix until smooth. Addremaining flour and mix until dough leaves the sides of the mixer but still sticks to the bottom of the mixer. If dough isn't doing this, add more flour 1 Tbsp. at a time until dough leaves sides. Mix until smooth. Place dough in an oiled blow and raise until doubled in size, about two hours.
1/2 c. packed light brown sugar
1/2 c. light corn syrup
4 Tbsp. butter
1/8 tsp. salt
1/2 tsp. vanilla
2 c. pecans, toasted and chopped coarse
FILLING FOR BUNS:
3/4 c. packed light brown sugar
2 tsp. cinnamon
1/4 tsp. cloves (optional)
pinch of salt
flour for the counter
2 Tbsp. melted butter, plus extra for the pan
1. (The nut topping goes in the bottom of your 13x9 pan first. You will add the rolls on top, bake it, and then flip it onto a platter, so the yummy carmel/nuts is on top.) For the nut topping, bring the brown sugar, corn syrup, butter, and salt to a simmer in a small saucepan over medium heat. Stir in the vanilla and pecans. Spread the mixture in the bottom of your greased 13 x 9 pan.
2. For the filling, mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. Turn the dough out onto a lightly floured counter and roll or press into a 12 x 16 inch rectangle. Brush the dough with melted butter. Sprinkle the filling over the dough, leaving a 3/4 inch border along the top edge. Press on the filling to adhere it to the dough. Roll the dough into a tight cylinder and pinch the seam closed. Roll the cylinder over so that it is seam side down. Pat the ends to even out.
3. Slice the cylinder into 12 evenly sized buns, using a serrated knife. Arrange the buns cut side down on top of the nut topping in the baking dish. Let rise in a warm place until rolls have doubled in size, 1 1/2 or more hours. (If you want to eat these in the morning, make them at night, and stick in refrigerator overnight. They will be perfect for baking in the morning! The cold slows down the yeast.)
4. Adjust the oven rack to the lowest position and heat the oven to 350 degrees. Bake until the buns are golden and puffed, 25 to 30 minutes. Let the buns cool in the pan for 5 minutes before flipping out onto platter. (Put platter or cookie sheet on top of pan, firmly hold edges of both pans, and flip them so the hot one is on top. Careful, it is hot!) Scrape any leftover filling onto the top of the buns.