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Recipe: Giant Pecan Sticky Buns (with dates, make ahead/freeze ahead)

Breads - Breakfast Breads
GIANT PECAN STICKY BUNS

1/3 cup firmly packed light brown sugar
1/3 cup light corn syrup
2/3 cup butter or margarine, softened, divided use
1 cup pecan pieces
3/4 cup warm water
3/4 cup warm milk (105 to 115 degrees F)
2 packages Fleischmann's Active Dry Yeast
1/3 cup granulated sugar
2 eggs
1 1/2 teaspoons salt
6 to 6 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 (8 ounce) package chopped dates or pitted dates, snipped

Heat brown sugar, corn syrup and 3 tablespoons butter, stirring until sugar dissolves. Pour into greased 13 9 2-inch baking pan. Sprinkle pecans evenly in bottom of pan. Set aside.

Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, 1/3 cup butter, granulated sugar, eggs, salt and enough flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Roll dough to 18 24-inches.

Melt remaining butter; brush on dough. Evenly sprinkle with cinnamon and dates; roll up from short end as for jelly roll. Pinch seam to seal; cut roll into 8 equal pieces. Place, cut sides up, in pan. Cover tightly with plastic wrap. Refrigerate 2 to 24 hours.*

TO BAKE:
Remove from refrigerator. Uncover dough; let stand 10 minutes at room temperature.

Bake at 375 degrees F for 40 minutes or until done. Invert onto serving tray.

*TO BAKE IMMEDIATELY:
After kneading dough, place dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, 30 to 60 minutes. Punch dough down; roll, fill and shape as directed. Place in prepared pan. Cover; let rise in warm, draft-free place until doubled in size, 30 to 60 minutes. Bake and serve as directed.

TO FREEZE ROLLS:
Shape rolls and place in prepared pan as directed. Cover tightly with freezer wrap. Freeze up to 4 weeks. To bake, remove from freezer and unwrap. Let stand at room temperature, covered loosely, until fully thawed, 1 to 2 hours. let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. Bake as directed.

Makes 8 Buns
Source: Fleischmann's Yeast
MsgID: 0225324
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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