Kikkoman Teriyaki Pecan Sticky Bun

Directions

Tangzhong

• Mix together water, milk and bread flour in a pot. Whisk on medium heat until thickened. Take off the
  heat and let cool slightly.

Dough

• Add yeast, sugar, cooled tangzhong and warmed milk to a mixing bowl. Let sit until yeast starts to bubble.
• Add bread flour, salt, teriyaki sauce, and egg. Mix on low speed until all ingredients incorporated, then add in soft butter slowly.
• Mix on medium-high speed until gluten is developed.
• Take out of mixer and let the dough rise until doubled in size, 1-1.5 hours. While dough is fermenting, mix together all filling ingredients.

Prepare goo:

• Put butter and brown sugar into a pot on the stove. Whisk until butter is melted and brown sugar is dissolved.
• Add in honey and cream and whisk until slightly thickened.
• Take off the heat and add in salt and teriyaki sauce.
• Place pecans into the bottom of the baking dish and pour goo over the pecans.
• When dough is ready, roll out into rectangle and spread filling over the rectangle.
• Roll into a cylinder and cut into rolls. Place rolls into prepared baking dish and cover with plastic or kitchen cloth. Let proof until doubled in size, 30-60 minutes.
• Bake at 350 degrees until tops are golden brown. Remove from oven and let cool 3-5 minutes. They should still be fairly warm! Flip baking pan to release the buns and filling should easily release.