• Start by making the tangzhong or roux: in a pot set 1 cup of water and a ⅓ cup of flour. Whisk well to combine. Turn the heat to medium low and cook until thickened, about 2 minutes. Whisk well and remove from heat. Set aside to cool.
• Put the yeast in the bottom of the bowl of a stand mixer and add the warm water over it and a pinch of the sugar. Stir to combine and leave for a few minutes. Once it starts to foam a bit, you can be sure it’s safe to use.
• Pour the flour over the yeast along with the rest of the sugar, the oil, salt and vanilla and the buttermilk or milk powder. On one side of the bowl add the cooled tangzhong/roux. On the other crack in the eggs (this is to avoid the heat of the roux cooking the eggs before the dough is mixed).
• Affix the dough hook and knead the dough on low speed, working it up to medium. Once the dough comes together around the dough hook, about 7-10 minutes.
• Set the dough in an oiled bowl, toss the dough around the bowl to cover it in the oil then cover the bowl and leave it to rise until almost, but not fully doubled, about 1.5-2 hours.

While the dough is rising two quick things you can do:

• Brown butter for the filling and set aside to cool. It’s best to use it when it’s at a ‘creamy’ stage so shaping the rolls won’t be messy.
• Preheat the oven to 350 and spread the raw pecans on a baking sheet. Toast the pecans for 10 minutes, until fragrant. Let cool and set aside.

When the dough has risen, make the caramel for the bottom of the rolls:

• Set the butter, brown sugar and heavy cream in a pot and add the fine sea salt. Once the butter melts and the sugar dissolves the mixture will start to boil. Let it boil vigorously for about 3-4 minutes then take it off the heat and stir in the vanilla.
• Pour the caramel into the bottom of a *greased* 13x9 inch cake pan. Tilt the pan so the caramel goes into the edges and is in an even layer. Sprinkle the pecans over the caramel. Set this aside while you shape the rolls.
• On a floured surface, roll out the dough to about a 12x18 inch rectangle. Spread the cooled brown butter over the dough, leaving a half inch border on one of the short sides. Mix the brown sugar, cinnamon and salt in a bowl. Spread the brown sugar mixture over the butter in an even layer, using your hands or an offset spatula. If you like, you can add a sprinkle of finely chopped pecans.
• Roll up the dough from the longer edge in a tight log. Using unwaxed dental floss or a bread knife, slice the dough into 2 inch rolls. I usually slice off a bit of the edges before I start slicing for the rolls. Lay and arrange the rolls on top of the caramel with space between so they have room to rise and bake. Carefully lay a tea towel over the pan and let rise for 45 minutes.
• Preheat the oven to 350 F. Bake the rolls for about 25-30 minutes, until golden and fully puffed. To be sure the rolls are done baking, insert an instant thermometer into the center most roll, the temperature should read 190 F. If the rolls aren’t done but some are over-browning, tent the pan with foil as they finish baking.
• Give the rolls about 10 minutes on the counter to cool. Lay a sheet of parchment paper over the rolls and then a large cutting board over the paper. Carefully invert the pan (turn it upside down) and lift the pan away. If there are pecans still stuck to the pan, you can carefully take them out one by one and place them back on the caramel.
• These are best served warm and the day of baking but they’ll keep fine at room temperature and a 30 second warm up in the microwave will render them still wonderful the next day.