Giant Pecan Sticky Buns
|Firmly packed light brown sugar||1⁄3 Cup (5.33 tbs)|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||2⁄3 Cup (10.67 tbs), softened|
|Pecan||1 Cup (16 tbs)|
|Warm water||3⁄4 Cup (12 tbs)|
|Warm milk||3⁄4 Cup (12 tbs) (105ÃÂº to 115ÃÂºF)|
|Active dry yeast||2|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|All purpose flour||6 Cup (96 tbs) (6 to 6 1/2 cups)|
|Ground cinnamon||1 Tablespoon|
|Chopped dates/Pitted dates||8 Ounce, snipped|
Heat brown sugar, corn syrup and 3 tablespoons butter, stirring until sugar dissolves. Pour into greased 13- × 9- × 2-inch baking pan. Sprinkle pecans evenly in bottom of pan. Set aside.
Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, 1/3 cup butter, granulated sugar, eggs, salt and enough flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Roll dough to 18- × 24-inches. Melt remaining butter; brush on dough. Evenly sprinkle with cinnamon and dates; roll up from short end as for jelly roll. Pinch seam to seal; cut roll into 8 equal pieces. Place, cut sides up, in pan. Cover tightly with plastic wrap. Refrigerate 2 to 24 hours.
To bake, remove from refrigerator. Uncover dough; let stand 10 minutes at room temperature. Bake at 375ºF for 40 minutes or until done. Invert onto serving tray.