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1
For dough: In a large bowl, combine 2 cups flour, sugar, salt and yeast.
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2
Stir in milk, water and margarine until blended.
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3
Stir in eggs and enough additional flour (about 2 cups) to make a soft dough.
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4
Knead on floured surface until smooth and elastic (about 8 minutes).
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5
Cover dough and let rest 10 minutes.
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6
For glaze: While dough is resting, combine corn syrup, brown sugar, and margarine in a small saucepan.
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7
Stir over medium heat until mixture is smooth.
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8
Pour into a 13x9x2 inch baking pan.
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9
Sprinkle w/ pecans; set aside.
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10
For filling: Combine brown sugar and cinnamon; set aside.
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11
Roll dough to a 20x12 inch rectangle.
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12
Brush dough with melted margarine; sprinkle with brown sugar mixture.
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13
Starting from long side, roll up jelly-roll fashion.
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14
Pinch seam to seal.
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15
Cut roll into 12 equal slices.
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16
Place evenly into pan with glaze in it.
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17
Cover tightly.
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18
Refrigerate 2 to 24 hours (see step 6 for freezing instructions).
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19
To bake, preheat oven to 375 degrees F. Remove pan from fridge.
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20
Uncover and let stand 10 minutes before baking.
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21
Bake 28 to 30 minutes or until tops are brown.
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22
Invert onto serving tray.
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23
Serve warm or cool completely.
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24
To freeze before baking; overwrap pan in foil to seal well.
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25
Place in freezer.
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26
When ready to prepare, first thaw buns in fridge, then proceed as directed in step 5.
