Sticky Buns

By CathyD

Bill always talked about sticky buns. Until I saw this recipe in the San Diego Union, I thought it was just his name for a cinnamon roll.

Ingredients

• 1 cup milk
• 3 tablespoons corn oil
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 cup warm water (105 degrees to 115 degrees)
• 1 package active dry yeast or 1 cake compressed yeast
• 2 eggs, beaten
• 6 cups unsifted flour (about)
• 2/3 cup firmly packed dark brown sugar
• 1 cup margarine
• 1 1/2 cups chopped pecans
• 4 tablespoons melted margarine
• 2 teaspoons cinnamon
• 1 cup dark corn syrup

Preparation

Step 1

Scald milk; stir in corn oil, sugar and salt. Cool to lukewarm. Measure water into large mixing bowl. Sprinkle or crumble in yeast, stir until dissolved. Stir in lukewarm milk mixture and eggs. Add 3 cups flour; beat until smooth. Add remaining flour or enough to make a soft dough. Turn out onto lightly floured board or cloth. Knead until smooth and elastic. Place in oiled bowl, smooth side down. Turn ball of dough so smooth side is up.

Cover with towel. Let rise in warm place, free from draft until doubled in bulk, about 1 hour and 20 minutes. While dough is rising, stir together brown sugar and 1 cup margarine. Spread mixtue equally in bottom of 2 (13x9x2-inch) baking pans. Sprinle each pan with 3/4 cup of the pecans. When dough has risen, punch down and divide in half.

Roll out one half on lightly floured board or cloth to 15 x 8 inch rectangle. Brush with 2 tablespoons of the melted margarine and sprinkle with 1 teaspoon of the cinnamon. Roll up jelly roll fashion, starting at one long side. Cut into 16 slices. Arrange slices cut side up, in prepared pan, leaving space around each slice.

Repeat with second half of dough. Cover. Let rise in warm place until doubled in bulk, about 30 minutes. Bake in 400 degree oven 20 minutes. Pour 1/2 cup corn syrup over each pan of rolls. Bake 5 minutes. Let stand 1 minute before removing from pan. Serve warm. To reheat, place in pan, cover with foil and heat in 400 degree oven.