1/4 cup butter OR margarine
1/2 cup firmly packed brown sugar
1/2 cup Karo® Light Corn Syrup
1- 1/2 cups chopped pecans
5 to 5-1/2 cups all-purpose flour
1/2 cup wheat germ
1/2 cup sugar
2 envelopes Fleischmann's® RapidRise Yeast
1-1/2 teaspoons salt
1 cup water
1/2 cup milk
1/2 cup butter OR margarine
1/4 cup butter OR margarine, melted
1 cup firmly packed brown sugar
1 package (8 ounces) chopped dates
1 tablespoon Spice Islands® Ground Saigon Cinnamon
Pecan Topping: Heat butter, brown sugar and corn syrup until sugar dissolves. Pour into greased 13 x 9-inch baking pan. Arrange pecans evenly in bottom of pan. Set aside.
Dough: Combine 2 cups flour, wheat germ, sugar, undissolved yeast and salt in large bowl. Heat water, milk and 1/2 cup butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 24 x 18-inch rectangle; brush with melted butter.
Date Filling: Combine brown sugar with dates and cinnamon; sprinkle evenly on dough. Beginning at short end, roll up tightly as for jelly roll. Pinch seam to seal; cut into 8 equal pieces. Place in prepared pan, cut-side up. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375oF for 40 to 45 minutes or until done. Cover with foil after 20 minutes of baking to prevent excess browning. Cool in pan 5 minutes. Invert onto serving tray.
Serving size: 1/2 roll
Serving weight: 5.3 ounces
Calories 520; Total fat 20 g; Saturated fat 8 g;
Cholesterol 60 mg; Sodium 370 mg; Carbohydrates 81 g; Dietary fiber 4 g; Sugars 42 g; Protein 7 g