sticky buns

The night before baking, mix together and knead for a few minutes:

1 cup active sourdough starter
1/2 cup milk
1 Tablespoon maple syrup
2 cups all-purpose flour

Flour lightly and set aside, then mix:

3/4 cup brown sugar
1/2 cup chopped pecans
1 teaspoon cinnamon
1/2 Tablespoon kosher salt

Melt 4 Tablespoons butter and spread in a baking pan, then sprinkle half of the sugar mixture over. Soften another 4 Tablespoons of butter.

Roll out the dough into a rectangular sheet about 1/2 inch thick. Spread the softened butter over it, sprinkle the remaining sugar mixture, and roll the dough up into a cylinder. Cut into disks and place them, cut end up, into the prepared baking pan, leaving enough room for them to expand. Cover and set aside to rise overnight.

In the morning, preheat the oven to 400 degrees. Bake for 20 minutes, reduce the heat to 350, and bake for another 15, or until browned and firm. Place a serving tray over the baking sheet and carefully turn the buns out.

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My mother would use about a quarter the sugar and about half the butter, and they'd still come out too sweet for her; they're a little too sweet for me in this recipe.