Breakfast Sticky Buns (8 servings) 1 envelope active dry yeast 1/4 cup honey 1/2 cup warm water (105-115 F) 1 large egg - beaten 1/2 teaspoon salt 2 1/2 cups all-purpose flour 1/4 cup + 1 teaspoon unsalted butter 1 Tablespoon melted unsalted butter For The Topping: 1/2 cup dark-brown sugar - packed 1/2 cup light corn syrup 6 Tablespoons unsalted butter - cut in bits 3 Tablespoons honey 3/4 cup pecans - chopped Filling: 2 Tablespoons unsalted butter - melted 1/4 cup granulated sugar mixed with 2 Tablespoons cinnamon In bowl, dissolve yeast and 1 tsp honey in the warm water. Let stand until foamy, 10 minutes. By hand, beat in remaining honey, the egg, salt, 2 cups flour, 1/4 cup butter, until smooth, 2 minutes. Stir in remaining flour until soft dough forms. Knead on floured surface 2 minutes, until smooth. Form ball. Butter bowl with 1 tsp butter; put dough in bowl; turn to coat. Cover with plastic. Let rise 1 1/2 to 2 hours, until doubled. Brush 13x9x2-in. baking pan with the melted butter. Topping: In saucepan, heat sugar, syrup, butter, stirring until smooth.Remove from heat; add honey, nuts. Pour in prepared pan to coat bottom. Filling: Punch down dough; on floured surface, roll into 20x12-in. rectangle. Brush with butter; sprinkle with sugar mixture. Roll up from long side. Cut into 20 (1-in.) slices. Arrange slices in pan, evenly spaced. Cover. Let rise until doubled, about 1 hour. Preheat oven to 350 F. Bake 30 minutes, until golden brown. Cool in pan 1 minute. Invert platter over pan; turn out buns onto platter. When lukewarm, pull apart into individual buns. A must-have for breakfast family gathering at our house. Whenever we have more than 5 people over, they now expect me too make this. Thankfully it's fun to make although a little time-consuming. Mr Breakfast would like to thank linda30 for this recipe. Recipe number 377. Submitted 9/13/2002.