UPSIDE-DOWN PECAN BUNS
BLACK AND DECKER BREAD MACHINE (2 lb/dough cycle)

FOR THE SWEET DOUGH:
1 1/4 cups water
3 tbsp. skim milk powder
1 egg, beaten
2 tbsp. butter
1/4 cup sugar
1 1/4 tsp. salt
4 1/2 cups white flour
1 1/4 tsp. yeast (i use 1 1/2 tsp)
FOR THE BROWN SUGAR-NUT SYRUP:
1/4 cup butter
2/3 cup brown sugar, packed
3 tbs. water
3/4 cup pecan halves
FOR THE FILLING:
3 tbsp. melted butter
2/3 cup brown sugar, packed
1 tbs. ground cinnamon
3/4 cup chopped pecans

Measure first 8 ingredients in the order listed into baking pan.

Insert baking pan into oven chamber; twist to secure. Close Lid.

Select: Dough/Pasta Setting.

Press start: There will be a 25-minute preheat delay before mixing begins.

MEANWHILE, PREPARE BROWN SUGAR SYRUP:
Boil together butter, water and brown sugar for 1 minute. Immediately, pour into a 9x13 inch pan; tilt pan to cover bottom evenly. Arrange pecans, flat side up, on syrup.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.

Roll dough into a 12x18 inch rectangle. Brush with melted butter: Sprinkle evenly with a mixture of brown sugar and ground cinnamon. Sprinkle chopped pecans on top. Starting at large side, roll up jelly-roll fashion. Pinch edge to seal. Cut roll into 12 equal pieces. Place over syrup. Cover and let rise 30 minutes or until double in volume. Remove cover.

Bake in preheated conventional oven at 375 degrees F for 35 minutes. Loosen edges and invert onto serving tray.

Makes 12 buns
Time: 3:50 hours