Directions

1. 1. Combine yeast, sugar and water. Let foam 10 minutes.
2. 2. Mix the salt into the flour and then cut in the butter until the flour resembles fine, grainy meal. (This can also be done in a food processor, using the metal blade and pulsing until mixture is grainy.)
3. 3. Mix the yolks, sugar and sour cream together in a medium mixing bowl. Stir in the yeast mixture. Continue to stir with a wooden spoon until a soft dough forms and it slides off spoon. Place in a lightly greased bowl and cover with plastic wrap.
4. 4. Refrigerate overnight. At this point, dough can also be wrapped well in plastic and frozen. If you intend to use it for small pastries divide dough in appropriate portions.
5. 5. Preheat oven to 350 degrees F.
6. 6. In the bottom of a lightly greased 9 x 13 inch pan mix 1/2 cup of the brown sugar with 3/8 cup ( 1/4 cup plus 2 tablespoons) of the melted butter. Spread this over the pan bottom as evenly as possible.
7. 7. Mix together the remaining brown sugar, cinnamon, raisins and nuts. Roll out the dough into a rectangle, approximately 10 x 12 inches. Brush with some melted butter. Sprinkle with sugar mixture. Roll up into a jellyroll and cut into slices, about 3/4 to 1 inch wide.
8. 8. Place slices close to each other in prepared pan. Cover lightly and let rise until doubled (about 45 minutes). Brush top with remaining melted butter. Bake 25 to 30 minutes until evenly brown.
9. 9. Serve while warm. Makes 12 to 18 buns.
10. 10. Note: For giant buns, use 1 whole dough recipe with 3/4 cup melted butter, 1 cup brown sugar, 2 teaspoons cinnamon, 3/4 cup raisins (plumped and drained) and 3/4 cup chopped nuts (optional). Use the same procedure as above but use a large cookie sheet instead. These oversized sticky buns make an indelible impression at a special brunch.