Low Sodium Classic Sticky Buns

Total time3 hr 15 min

Prep time45 min

Cook time30 min

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Ingredients

12 servings

For the dough

¾ cup whole milk, warmed to 110°f (43°c)
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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2 ¼ tsp active dry yeast (1 standard packet)
¼ cup granulated sugar
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 large eggs, room temperature
4 tbsp unsalted butter, softened

For the caramel topping

½ cup (1 stick) unsalted butter
1 cup packed dark brown sugar
¼ cup heavy cream
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ cups pecan halves

For the filling

4 tbsp unsalted butter, softened
⅔ cup packed dark brown sugar
1 ½ tsp ground cinnamon

Instructions

1
Combine the warmed milk, yeast, and 1 tsp of the granulated sugar in the bowl of a stand mixer. Let stand until foamy, about 5–10 minutes.
2
Add the remaining granulated sugar, flour, salt, and eggs to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes. Increase to medium speed and knead for 5 minutes, until the dough is mostly smooth.

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