Sticky Buns

Method

1. Whisk the warmed whole milk with the instant yeast and granulated sugar and let it stand 5 minutes until it foams. If nothing happens, the yeast is dead and the rest of the recipe will not save it.
2. Add 4 cups of the all-purpose flour, 1 teaspoon of the salt, the large eggs, and 6 tablespoons of the butter, melted, and knead 8 to 10 minutes until the dough is smooth, springy, and tacky but not sticky. Cover and rise 1 to 1 1/2 hours, until doubled.
3. Melt 8 tablespoons of the butter with 1 cup of the packed brown sugar, the light corn syrup, heavy cream, and the remaining 1/2 teaspoon salt, simmering 2 minutes until smooth. Pour it into a 9x13-inch (23-by-33-cm) pan and scatter the pecan halves over it.
4. Roll the risen dough on a surface dusted with the remaining 1/4 cup flour into an 12-by-18-inch (30-by-46-cm) rectangle. Spread it with the remaining 3 tablespoons butter, softened, and sprinkle with the remaining 1/2 cup brown sugar mixed with the ground cinnamon.
5. Roll the dough up tightly from the long edge and cut 12 buns with a length of unflavored dental floss slipped under the log and crossed over the top, which crushes far less than a knife. Set them cut-side up over the caramel and rise 45 minutes, until puffed and touching.
6. Bake at 350 degrees F (180 degrees C) for 30 to 35 minutes, until deep brown and 190 degrees F (90 degrees C) at the center of a middle bun.
7. Cool exactly 5 minutes, then run a knife around the edge and invert the whole pan onto a rimmed tray. Any longer and the caramel sets and stays in the pan.