Sweet Dough for Rolls:

1. Combine the water, 2 tsp sugar, yeast, and 1/2 c flour in a medium non-metal bowl. Stir a few times and set aside until doubled in size. Meanwhile, combine the other dough ingredients (everything but the remaining flour) in a large, non-metal bowl or container. Add the sponge once it has doubled in size, stir to combine, then stir in 4 1/2 cups of flour. Stir together as well as you can in the bowl, then turn out onto the counter with the remaining 1/2 c flour. Knead the dough until it is cohesive, soft and smooth.
2. Set aside in a greased, loosely covered container to rise. Once it has gotten large and puffy, gently turn out on to the counter and halve. Cover half with a damp towel or saran wrap.
3. Roll each half to around 10×15, keeping them as rectangular as possible. Fill, roll gently towards yourself, cut evenly and set into prepared pans. Allow them to rise again- another 45-60 minutes- until large and puffy. Bake at 350 about 30-35 minutes, until golden brown. Cool in pans for five minutes, then turn out onto parchment paper or silicone baking sheet.

Bourbon Caramel Sauce:

1. Combine the buttermilk, cream, corn syrup, baking soda, vanilla, and dough emulsion on a LARGE saucepan. The mixture will expand quite a bit so you want lots of headroom in the pot. Cook over medium heat, stirring occasionally, until the mix feels hot. Add the butter (bubbles!) and bring to a boil. Reduce heat and simmer, stirring occasionally, until the sauce is the color of dark brown sugar. This will take about 15-20 minutes. Remove from the heat and stir in the bourbon carefully- it will bubble and spit. Divide between two metal 13×9 pans (about three cups per pan) and make sure you eat the excess with a spoon.

Cinnamon Butter with Toasted Pecans:

1. Combine the butter, cinnamon, ad sugar in a medium bowl, stirring until well combined.
2. Toast the pecans over medium heat, stirring frequently, until they are golden brown and fragrant. Chop to a medium dice and set aside.
3. When filling your rolls, spread each half with half of the cinnamon butter mixture and top that with 1/2 the pecans.
4. Whew! You deserve a sticky bun with a nice cold glass of milk, am I right?!