Pecan Sticky Buns

To save 50% rising time, use rapid rise yeast. Follow quick mix steps on package back.

Yield:20 buns
Prep time: 00:30
Cook time: 00:20


3 1/4 cups unbleached white flour
1/4 cup sugar
1 pkg. active dry baker's yeast
1/2 cups milk
1/4 cups water
1/3 cups margarine
eggs, at room temperature
6 tbsp. margarine
1 1/4 cups brown sugar, firmly packed
1/2 cup corn syrup, (light)
1 cup pecan pieces


  1. Mix 1 cup flour, sugar and undissolved yeast.
  2. Heat milk, water and 1/3 cup margarine until very warm, 120 °F (40 °C) to 130 °F (45 °C).
  3. Add to dry ingredients. Beat 2 minutes at medium speed of mixer.
  4. Add eggs and 1/2 cup flour; beat at high speed 2 minutes.
  5. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes.
  6. Set in greased bowl. Turn to grease top. Cover and let rise in warm draft-free place, until doubled in size, about 1 hour.
  1. Heat 4 tablespoons margarine, 1 cup brown sugar and corn syrup until sugar dissolves.
  2. Pour into greased 13 x 9" baking pan. Sprinkle with pecans.
  1. AGAIN> Punch dough down; divide in half. Roll each half to 14x10".
  2. Melt remaining margarine and brush on dough; sprinkle with remaining brown sugar.
  3. Roll up from short edge; seal seams. Cut each roll into 10 slices.
  4. Arrange in prepared pan. Cover; let rise until doubled, about 45 minutes.
  5. Bake at 375 °F (180 °C) for 20 minutes or until done.
  6. Cool in pan 5 minutes; invert onto wire rack to cool completely. Serve warm or cold.