Sticky Buns--a 1st Daring Baker Challenge

When the September challenge was announced as "cinnamon rolls/and or sticky buns" I was so excited. I have never been able to make a yeast dough and get it to rise, so this was another try at it and it worked! I chose to only make the sticky ones, because, how can you go wrong with just sticky, sugary, goodness soaked into a light and fluffy dough..yum!!
Thanks to Marce for a great challenge!
Go and check out the Daring Bakers blogroll and see their experience with this challenge and their variations as well!!

Sticky Buns
6 1/2 Tbsp granulated sugar
1 tsp salt
5 1/2 Tbsp shortening or unsalted butter margarine
1 large egg, lightly beaten
1 tsp lemon extract OR 1 tsp grated zest of 1 lemon
3 1/2 Cups all-purpose flour
2 tsp instant yeast (instant yeast is also called rapid-rise or fast-rising)
1 1/8-1 1/4 cups whole milk or buttermilk, at room temp
1/2 Cup cinnamon sugar (6/2 Tbsp granulated sugar plus 1 1/2 tsp ground cinnamon--or any other spices you would like to use)
Walnuts, pecans, or other nuts that you may choose as well as raisins or other dried fruits, such as dried cherries or cranberries.
Caramel Glaze--recipe at bottom

1. Cream together the sugar, salt and shortening or butter on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and lemon extract/zest until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
2. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
3. Mist the counter with spray oil and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll into a rectangle. Don't roll the dough too thin , or the finished buns will be tough and chewy rather than soft and plump. Sprinkle the cinnamon sugar over the surface of the dough and roll the dough up into a cigar-shaped log, creating a cinnamon sugar spiral as you roll. With the seam side down, cut the dough into 8-12 pieces each about 1 3/4 inches for thick, larger buns or 1 1/4 inch thick for smaller ones.
4. Coat the bottom of 1 or more baking dishes with sides at least 1 1/2 inches high with a 1 /4 inch layer of the caramel glaze. Sprinkle on the nuts and raisins (if you are using). You do not need a lot of nuts and raisins, only a sprinkling. Lay the pieces of dough on top of the glaze, spacing them about 1/2 inch apart. Mist the dough with spray oil and cover loosely with plastic wrap.
5. Proof at room temperature for 75-90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3-4 hours before baking to allow the dough to proof.
6. Preheat the oven to 350 degrees with the oven rack on the lowest shelf for the sticky buns.
7. Bake the sticky buns for 30-40 minutes, or until golden brown. Remember that the sticky buns are really being baked upside down, so the heat has to penetrate through the pan and into the glaze to caramelize it. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked.
8. Cool the buns in the pan for 5-10 minutes and them remove them by flipping them over into another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.

Caramel Glaze
1/2 Cup granulated sugar
1/2 Cup firmly packed brown sugar
1/2 tsp salt
1/2 pound unsalted butter, at room temp
1/2 Cup corn syrup
1 tsp lemon, orange or vanilla extract.

1. Combing granulated sugar, brown sugar, salt and butter in a bowl and cream for 2 minutes. Add corn syrup and extract of your choice and continue to cream for about 5 minutes, or until light and fluffy.
2. Use as much of this as you need to cover the bottom of the pan with a 1/4 inch layer. Refrigerate and save any excess for future use, it will keep for months in a sealed container.