Giant Pecan Sticky Buns
8 sticky buns
2 to 24
40 to 45
1/3 cup firmly packed light brown sugar
1/3 cup Karo® Light Corn Syrup
2/3 cup softened butter or margarine, divided
1 cup pecan pieces or halves
6 to 6-1/2 cups all-purpose flour
1/3 cup granulated sugar
2 envelopes Fleischmann's® RapidRise Yeast
1-1/2 teaspoons salt
3/4 cup warm water (120° to 130°F)
3/4 cup warm milk (120° to 130°F)
1 tablespoon Spice Islands® Ground Cinnamon
1 (8-ounce) package imported chopped or snipped pitted dates
Heat brown sugar, corn syrup, and 3 tablespoons butter in saucepan until sugar dissolves, stirring often. Pour into greased 13 x 9-inch baking pan. Arrange pecans evenly in bottom.
Combine 2 cups flour, granulated sugar, undissolved yeast and salt in a large bowl. Stir water, milk, and 1/3 cup butter into flour mixture. Stir in eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Roll dough to 24 x 18-inch rectangle. Melt remaining butter (about 2 tablespoons); brush on dough. Sprinkle with cinnamon and dates. Beginning at short end, roll up as for jelly roll. Pinch seam to seal; cut into 8 pieces. Place in pan, cut sides up. *Cover tightly. Refrigerate 2 to 24 hours.
Remove from refrigerator. Uncover dough; let stand for 10 minutes. Bake at 375oF for 40 to 45 minutes or until done. Invert onto serving tray.
*To freeze: Place dough in prepared pan; wrap airtight with plastic wrap. Freeze up to 4 weeks. To bake, remove from freezer; unwrap. Thaw at room temperature 1 to 2 hours. Let rise in warm place until doubled, about 1-1/2 hours. Bake as directed.
Serving size: 1 giant bun
calories 799; total fat 27g; saturated fat 11g;
cholesterol 96mg; sodium 644mg; total carbohydrate 128g; dietary fiber 7g; protein 15g.