- 8-10 c. white whole wheat flour
- 1 c. all-purpose four
- 1 Tbsp. salt
- ½ c. honey
- ½ c. brown sugar
- 2/3 c. canola oil
- 4 c. very warm water
- 4 Tbsp. active dry yeast
- 1 c. sugar, white or brown
- 2 ¾ c. pecan pieces
- 2 ½ c. maple syrup
- ¼ c. soy margarine, melted
- cinnamon as needed
- In a large mixing bowl, place the very warm water, oil, salt, honey, brown sugar, and 4 cups of the flour. Mix together, then add yeast. Continue stirring in flour until a thick dough is formed.
- Place dough on floured countertop and knead until smooth and elastic, about 10-15 minutes, adding flour as needed. Spray mixing bowl with a non-stick spray and place dough in bowl.
- Cover and let rise in a warm place until double in size, approximately 20-30 min. Punch down and let rise again. When dough has doubled, punch down and divide into thirds. Set aside.
- Prepare muffin tins by pouring 1 tablespoon pure maple syrup in each tin; then sprinkle in 1 tablespoon pecan pieces in each one. Set aside.
- Next, roll out one third of dough into a rectangle. Spread top with melted margarine; sprinkle sugar and cinnamon on top and then roll up tightly.
- With a serrated knife, slice into 1 ½ inch slices. Place slices on top of pecans in the muffin tins. Repeat process with remaining dough.
- Place muffin tins in cool oven then shut the door and let rise until doubled in size. While buns are still in the oven, turn heat to 350 degrees and bake for 20-30 minutes.
- Remove from oven and turn upside down on a cookie sheet. Serve warm or room temperature.
* This dough can also be used to make rolls. To make cloverleaf rolls, break off 3 small balls of dough; dip 2 of them in oil and place all 3 pieces into an oil-sprayed muffin cup. Let rise until doubled and bake at 350 degrees for 20 – 30 minutes.