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" Sticky Buns - Gooey,
delightful, sinful, and they are good, too!" |
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Breads, Dough's |
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INGREDIENTS:
1/3 cp firmly packed light brown sugar
1/3 cp Karo Light Corn Syrup
2/3 cp butter or margarine softened
1 cp pecan pieces or halves
6 to 61/2 cps all-purpose flour
1/3 cp granulated sugar
2 envelopes Rapid Rise Yeast
1 -1/2 tsp salt
3/4 cp warm water (120 to 130oF)
3/4 cp warm milk (120 to 130oF)
2 eggs
1 tbs Ground Cinnamon
1 (8-ounce) package imported chopped or snipped pitted dates.
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DIRECTIONS:
Heat brown sugar, corn syrup, and 3 tbs s butter in saucepan
until sugar dissolves, stirring often.
Pour into greased 13 x 9-inch baking pan. Arrange pecans evenly in
bottom.
In large bowl, combine 2 cps flour, granulated sugar, undissolved
yeast, and salt. Stir water, milk, and 1/3 cp butter into flour
mixture.
Stir in eggs and enough remaining flour to make soft dough. Knead
on floured surface until smooth, about 8 minutes.
Roll dough to 24 x 18-inch rectangle. Melt remaining butter (about
2 tbs s); brush on dough.
Sprinkle with cinnamon and dates.
Beginning at short end, roll up as for jelly roll. Pinch seam to
seal; cut into 8 pieces.
Place in pan, cut sides up. *Cover tightly. Refrigerate 2 to 24
hours.
Remove from refrigerator. Uncover dough; let stand for 10 minutes.
Bake at 375F for 40 to 45 minutes or until done. Invert onto
serving tray.
Original recipe yield: 8 |
