Sticky Buns with Toffee Sauce

 For Dough:
2/3 cup water
2/3 cup milk
2 tsp active dry yeast
6 Tbsp butter, melted
1 egg
2 Tbsp sugar
4 cups flour
1 1/2 tsp salt

For Topping:
1/2 cup light brown sugar
6 Tbsp butter, melted
1/4 cup sugar
3 Tbsp water
pinch of salt
1 cup chopped pecans

For Filling:
3/4 cup light brown sugar
1 1/2 tsp cinnamon

For Toffee Sauce:
1/4 cup butter
1/3 cup brown sugar
1/3 cup heavy whipping cream
1/2 tsp vanilla

Dough:

Heat 2/3 cup each water and milk in small saucepan until warm (120-130 degrees).  Pour into the bowl of a stand mixer fitted with a dough hook.  Sprinkle with yeast; let stand until frothy, about 10 minutes.  Whisk melted butter, egg, and white sugar into yeast mixture.  Add 3 cups flour and the salt.  Mix, adding more flour as needed, until a very soft and sticky dough forms.  Knead with mixer for 5 minutes.  Form dough into a ball; transfer to a lightly greased medium bowl, turning to coat.  Let rise, covered, in a warm place (75-80 degrees) until double in size, about an hour.

Sticky Topping:

Meanwhile, generously grease a 9x13 dish.  For topping, stir together brown sugar, melted butter, white sugar, the water and salt in a medium bowl until smooth.  Pour into prepared pan, spreading evenly to cover bottom.  Scatter nuts evenly over topping.  

Filling:

In a small bowl, stir together brown sugar and cinnamon.

Assembly of Buns:

Transfer dough to a lightly floured surface; roll into a 15x18 inch rectangle.  Evely sprinkle filling over dough, leaving a 2 inch border on long ends.  Starting on long side, roll up dough to form a log, taking care not to roll too tightly or tearing dough.  Pinch seam to seal.  Cut log crosswise into 12 equal portions.  Arrang buns, cut sides down, over topping in pan.  Let rise, covered, in warm space (75-80 degrees) until buns have almost doubled in size, about an hour.  Preheat oven to 375.  Uncover buns and bake 30-35 minutes or until golden brown and a thermometer inserted into centers registers 200.  If tops are browning too quickly, tent pan loosely with foil during last 10 minutes of baking.  Make toffee sauce now.  Transfer pan with rolls to a wire rack; let cool 5 minutes.  Carefully invert pan over a serving platter.  Use a rubber spatula to scrape any topping remaining in pan onto rolls.  

Toffee Sauce:

Melt butter in small saucepan over medium heat.  Stir in brown sugar.  Bring to a boil, stirring until sugar is dissolved.  Reduce heat to medium and boil gently, uncovered, stirring occasionally, 5 minutes.  Carefully stir in whipping cream.  Return to a boil.  Remove from heat; stir in vanilla.  Let cool to room temperature.  Pour over rolls.  

Serve rolls warm.