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Blood Orange Pecan Sticky Buns

4-1/4 cups all-purpose flour
1 Tbsp instant yeast
2 tsp salt
3/4 cup lukewarm water
7 Tbsp Blood Orange Fused Olive Oil, (reserving 4 tbsp)
6 Tbsp honey, (reserving 3 tbsp)
3 eggs, at room temperature
1 egg yolk, at room temperature
½ cup unsalted butter, softened
2 cups light brown sugar
2 cups pecan halves or pieces

In a stand mixer fitted with dough hook, combine the flour, yeast, and salt. Mix on low speed for 30 secs to combine. In a separate bowl, combine lukewarm water, 3 tbsp Blood Orange Olive Oil, 3 tbsp honey, 2 eggs, & egg yolk. Add to dry ingredients and knead on med-low speed until you have a sticky dough that clings to bottom of bowl, 5 to 7 min. The dough will be sticky.
Scrape dough out onto a lightly floured work surface, dust hands with flour and then dust top of dough lightly with flour and knead briefly into a soft, smooth ball. Lightly grease a large bowl 1 tbsp Blood Orange Fused Olive Oil. Place dough in bowl, flip it over once so top is lightly oiled, and then cover bowl with plastic wrap. Allow dough to rise in a warm, draft-free spot until it's puffy and doubled in size, 2 to 3 hours.
Grease a jumbo muffin tin with 1 tbsp Blood Orange Fused Olive Oil. Combine one cup of brown sugar, reserved honey, and softened butter. Place 1 heaping tsp of butter honey brown sugar mixture into bottom of each muffin tin. Sprinkle pecans over butter mixture at bottom of tins.
Preheat oven to 350 F.
Roll the dough out into a 16” x 12” rectangle. Brush dough rectangle to edges with reserved two tbsp Blood Orange Olive Oil. Sprinkle one cup brown sugar over oiled dough. Roll dough into a fat sausage, tucking in uneven ends.
Cut roll into 12 equal slices. Place one slice in each tin, gently nesting it in the bottom. Allow rolls to rise, covered, in a warm spot for 40 min, or refrigerate overnight covered with plastic wrap, and bake following day.
Place muffin tin with buns on a cookie sheet (to help catch any of the sticky mixture that may bubble over) and bake for 30-35 mins, or until the buns are golden brown on top. Check for doneness towards the center, being careful not to underbake. Allow to cool for 20 mins before removing the buns from tins.

Recipe from Veronica Foods

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