-Robbie Shelton
1 1/4 c -Water
3 c White Bread Flour
2 tb Dry Milk
3 tb Sugar
1 ts Salt
3 tb Butter
2 ts Fast Rise Yeast -OR-
3 ts Active Dry Yeast
***STICKY SAUCE***
1/4 c Butter
1/2 c Brown Sugar
1/4 c Corn Syrup (light)
1/2 c Pecans (broken)
***FILLING***
1/3 c Soft Butter
1 ts Cinnamon
Remove dough from the machine after the dough or manual cycle is
completed.
Prepare sticky sauce by warming all the sauce ingredients, except the
pecans, over medium heat until sugar dissolves. Pour into 13 X 9 pan.
Sprinkle with broken nuts. Turn dough out onto floured surface (it
will be sticky), and punch down. Roll dough to a 16 X 10 rectangle.
Dot with soft butter and sprinkle with cinnamon. Roll jellyroll style
and pinch seams together. Slice 1 1/2-inch thick pieces, place into
pan on top of sticky sauce, and let double in size (about one hour).
Bake at 375F for 20-25 minutes. Cool for no more than three minutes,
then invert pan so sauce and nuts are on top of buns.
Ingredients for regular pan – 3/4 cups water; 2 cups white bread
flour; 1 1/2 tbs dry milk; 2 tbs sugar; 1/2 tsp salt; 2 tbs butter; 1
tsp fast rise yeast; OR 2 tsp active dry yeast. Sticky Sauce: 1/4 cup
butter; 1/2 cup brown sugar; 1/4 cup corn syrup (light); 1/4 cup
pecans (broken). Filling: 1/4 cup soft butter; 1/2 tsp cinnamon. Use
an 8 X 8 pan and roll the dough 12 X
8 rectangle.
Nutritional Information: 321 calories, 28.6 mg cholesterol, 279 mg
sodium, 6% protein, 54% carbohydrates, and 40% fat.
This recipe is from ELECTRIC BREAD.
Yields
1 Large pan
