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Caramel Pecan Sticky Buns 2 T. yeast 1/2 c. warm water 2 c. lukewarm milk 1/3 c. sugar 1/3 c. vegetable oil 1 T. baking powder 2 tsp. salt 1 egg 6 c. flour. 1 c. brown sugar 1/2 c. margarine, 2 T. light corn syrup. 4 T. soft margarine 1/2 c. sugar 4 tsp. cinnamon. |
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Dissolve
yeast in warm water. Stir in milk, 1/3
c. sugar, vegetable oil, baking powder, salt, egg and half of the flour. Mix till smooth, adding all but one cup of
the remainder of the flour. Turn out
on a surface floured with the remaining cup of flour and knead until dough is
smooth, elastic, and has absorbed the remaining flour. Cover and let rise in a warm place until
double in volume. Divide in half. Melt
brown sugar and ½ c. margarine together, mix in corn syrup. Divide mixture between two 9”x13”x2”
pans. Sprinkle each pan with 1c. pecan
halves. Mix ½ c.
sugar with 4 tsp. cinnamon. Now roll
out divided dough into two 15” x 18” rectangles. Spread each with 2 T. soft margarine,
sprinkle with half the cinnamon sugar mixture, and roll up from the long end
to form cinnamon rolls. Cut each roll
into 12 pieces and place cut sides down in the prepared pans. Cover tightly with plastic wrap and
aluminum foil and refrigerate overnight if desired. To bake,
preheat oven to 350 degrees. Remove
wrappings from pans and bake for about 30 mins., until tops are golden
brown. Invert immediately on tray or
rack and remove pan after one minute.
(This allows caramel to drip onto rolls.) |
