Pecan Sticky Buns

1. 1

   Dough:

2. 2

   In a saucepan heat the milk mixture to 105 - 115 degrees (you will kill the yeast if hotter than this!)

3. 3

   Add to the dry ingredients once cooled.

4. 4

   Add enough flour to make soft dough. Knead on a floured surface for 8 minutes. Roll dough to a 24 X 18 inch rectangle (just estimate). Brush with 2 Tbsp melted butter and sprinkle with 1 Tbsp cinnamon and 8-oz chopped/sugared dates (don't skip this part!). Beginning at the short end, roll up like you would for a jelly roll. Pinch seam to seal and cut into 8 pieces. Place into pan; cut sides up. **Cover tightly with saran wrap and place pan in refrigerator overnight (2-24 hours).

5. 5

   The next day:

6. 6

   Uncover dough and let sit for 10 minutes. Cook at 375 for 30-45 minutes (start checking at 30 minutes). Invert onto sheets of foil covered with wax paper. I usually have to take a spatula and scoop the caramel/pecan mixture onto the tops of the rolls. The rolls freeze well and can be eaten again at a later date.

7. 7

   Pecan Topping:

8. 8

   Heat the above ingredients in a saucepan until the sugar dissolves; stirring often. Pour into a 9 X 13 inch baking pan. Arrange the pecan pieces evenly in bottom.

* Per serving · 4 servings · Values may vary.

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