GIANT HOLIDAY STICKY BUNS
1/3 cup packed brown sugar
1/3 cup light corn syrup
2/3 cup butter or margarine, softened
1 cup pecan pieces or halves
1/2 cup candied cherries, cut in half
6 cups all-purpose flour (6 to 6 1/2 cups)
1/3 cup granulated sugar
2 packages Fleischmann’sÂ® Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 cup water
3/4 cup milk
1 tablespoon ground cinnamon
1 8-ounce package chopped dates or pitted dates, snipped
Heat brown sugar, corn syrup and 3 tablespoons butter until sugar dissolves. Pour into greased 13- Ã— 9- Ã— 2-inch baking pan. Spread pecan pieces and cherries in bottom of pan. Reserve.
In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast and salt. Heat water, milk and 1/3 cup butter until very warm (125Âº to 130ÂºF); stir into dry ingredients. Stir in eggs and enough additional flour to make soft dough. Knead on floured surface until smooth and elastic, about 8 minutes. Cover; let rest on floured surface 10 minutes.
Roll dough to 18- Ã— 24-inches. Melt remaining butter; brush on dough. Sprinkle cinnamon and dates on dough. Roll up from short side as for jelly roll; Pinch seam to seal. Cut roll into 8 pieces. Place in prepared pan, cut-side up. Cover; let rise in warm place until doubled, about 30 to 50 minutes.
Bake at 375ÂºF for 40 to 50 minutes or until done, covering with foil after 25 minutes if needed to prevent excess browning. Invert onto serving tray to serve. Makes 8 large buns.
Yield: 8 buns
Notes: Convenient Cool Rise Method: Prepare buns as directed except use lukewarm liquids (105Âº to 115ÂºF) and softened butter. Place buns in prepared pan and cover tightly with plastic wrap. Refrigerate 2 to 24 hours. To bake: remove pan from refrigerator, uncover dough and let rest for 10 minutes. Bake for 40 to 50 minutes, covering with foil after 35 minutes, if needed. Serve as directed.