Ingredients:

3/4 cup whole milk Tablespoon plus 1/2 teaspoon active dry yeast

1/2 cup granulated sugar

1 stick unsalted butter (6 Tablespoons softened, 2 Tablespoons melted)

2 large eggs

4 cups flour, plus more for dusting

1 teaspoon Kosher salt

1 cup light brown sugar

2 teaspoons cinnamon

1 cup pecan halves

Glaze:

1/2 cup packed dark brown sugar

6 Tablespoons unsalted butter

3 Tablespoons Scotch whiskey

2 1/2 teaspoons condensed milk

2 Tablespoons water

2 Tablespoons creme fraiche

1 1/2 teaspoons corn syrup

1/4 teaspoon salt

1/8 teaspoon vanilla extract

1/8 teaspoon baking powder

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Directions:

1. Make the dough: In a glass measuring cup, heat the milk in a microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with a paddle, combine the warm milk with the yeast. Add the granulated sugar and the 6 Tablespoons softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs one at a time, Add the flour and salt and mix at low speed until incorporated, about 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature

for 30 minutes.

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Preheat the oven to 325. Spray a standard 12 cup muffin tin with non-stick cooking spray.

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On a lightly floured work surface, roll the dough out to a 9 by 24 inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 Tablespoons melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups, cut side up. Cover and let stand in a warm place for 30 minutes.

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Set the muffin pan on a baking sheet and bake 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast 10 minutes until fragrant. Let cool and coarsely chop the nuts.

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MEANWHILE MAKE THE GLAZE: In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, creme fraiche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. remove from the heat and stir in the salt, vanilla, and baking powder.

***

Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about twenty minutes. Serve warm.

Yield 12 Buns.

    *  3 eggs
    * 1/2 cup water
    * 2 cups self-rising flour
    * 1 teaspoon black pepper
    * 1 to 2 1/2 pound   chicken , cut into pieces
    * Crisco shortening for frying

Directions:

Beat eggs with water. In another dish, add just enough self-rising flour to coat all the chicken; add black pepper to flour.

Dip seasoned chicken in egg, then coat each piece with flour mixture. Melt the shortening in a cast iron dutch oven. Fry chicken in moderately hot shortening (350 degrees) until golden and crisp.

Remember that dark meat requires longer cooking time—about 13 to 14 minutes, compared to 10 minutes for white meat. Note: Paula's grandma said to always season the chicken and return it to the fridge, and let it sit as long as time permits…2 to 3 hours.

Paula's secret: She adds hot sauce to the eggs!

Source:  Foodnetwork.com