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
1 cup pecan pieces
3/4 cup warm water
3/4 cup warm milk (105Âº to 115ÂºF)
2 packages Fleischmann’sÂ® Active Dry Yeast
1/3 cup granulated sugar
1 1/2 teaspoons salt
6 cups all-purpose flour (6 to 6 1/2 cups)
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- Ã— 9- Ã— 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- Ã— 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 375ÂºF for 40 minutes or until done. Invert onto serving tray.
NOTES : 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.