Pecan sticky buns

Pecan sticky buns

Ingredients/Components

• sugar - 1/2 c
• chopped pecans - 1 c
• milk - 1 c
• salt - 1 tsp
• flour - 4 c
• brown sugar
• water - 1/4 c
• egg - 1 item
• margarine - 1/2 c
• yeast - 1 pkg

How to make pecan sticky buns:

Topping:1 c. margarine1 1/2 c. brown sugar1 c. chopped pecans Dough: Scald milk and stir in sugar, salt and margarine. Cool to lukewarm. Measure 1/4 cup warm water (105° to 115°) into large warm bowl. Sprinkle in yeast and stir until dissolved. Stir in lukewarm milk mixture, egg and 2 cups flour; beat until smooth. Add 2 cups flour to make a stiff batter. Cover tightly with waxed paper or foil. Refrigerate dough 2 hours to 3 days.

Topping: Melt margarine. Stir in 1 1/2 cups brown sugar and 1 cup chopped pecans. Spoon into 24 greased muffin pans. Combine 1 cup brown sugar and 1/2 cup chopped pecans. Divide dough in 1/2. Roll out each 1/2 out into 12-inch square. Sprinkle with 1/2 brown sugar/pecan mixture. Roll up lengthwise as for a jelly roll. Cut into 1-inch slices and place in prepared pans. Cover and let rise in warm place, free from draft about 2 hours. Bake at 350° about 25 minutes. Watch closely, usually takes about 15 minutes. Dump upside down on waxed paper.

Recipe categories: < 60 mins, Fruit, Nuts.