Pecan Sticky Buns
Really good and it makes a lot. If you don't like it with nuts, or are allergic, make it without the pecans, then put frosting on it. You can do store bought, but I prefer it with homemade icing - just shortening, vanilla, powdered sugar and milk.
3-3.5 c flour
1 T yeast
1 1/8 c milk
1 1/2 T shortening
1 T sugar
1 t salt
1/4 c butter
1/2 c brown sugar
2 T light corn syrup
¼ c softened butter
1/3 c sugar
1 t cinnamon
1 c pecan halves (optional)
In mixer, stir 1 1/4 cups flour with yeast. Heat milk, shortening, sugar and salt in saucepan. Stir constantly until shortening is almost melted. Add flour to mixture. Beat on low for 30 seconds then on high for 3 minutes. Stir in another 1.5 cups of flour 1/2 cup at a time with a wooden spoon. Knead on a floured surface. Add enough flour so that the dough is soft, smooth and elastic (3-5 minutes). Make into a ball and let sit for 20 minutes. In saucepan, melt ½ c butter. Stir in brown sugar and corn syrup. Cook and stir until blended. Add pecans. Pour evenly into a greased 9x13 pan. Set aside. Roll into an 18x10 rectangle. Spread 1/8 c butter. Combine ½ c sugar with cinnamon. Sprinkle over the dough. Roll up and seal lengthwise. Cut into 1 inch pieces with thread. Place rolls cut side down into the pan. Repeat with the other ½ of the dough. Cover with plastic wrap. Chill for 2-24 hours. Let stand, covered, for 20 minutes at room temperature. Puncture surface bubbles. Bake at 375’ for 20 minutes or until done. Serve warm.
