The dough is now ready to form into loaves or rolls. Or you can make it into sticky buns (see recipe below). I've broken Anna's recipe down into what will yield three 9-inch pans of sticky buns.

Many recipes for sticky buns call for a firm, dry dough that’s easy to manipulate into the required spiral, simple to slice, and sturdy enough to support a generous amount of topping. But firm, dry ...