from: The Red Star Centennial Bread Sampler
Universal Foods Corporation, Milwaukee, WI, 1981
These are exquisite pecan sticky buns with sugar-cinnamon filling and glazed caramel topping. For best results pecans should be chopped rather than halves which make it harder to bite off comfortable pieces of bun.
In large mixer bowl, combine 3 cups flour, yeast, 1/2 cup sugar and salt; mix well. In saucepan, heat milk, water and butter until warm (120- 130 degrees; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased, bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour.
Prepare Filling: Combine 1/4 cup sugar, brown sugar and cinnamon; set aside.
Prepare Topping: In small saucepan, combine butter, brown sugar and corn syrup. Heat and stir until blended. Divide Topping between 2 greased 13x9-inch cake pans. Sprinkle with nuts. [Note: chopped pecans should cover the bottom of the pan; don't be stingy with the nuts!]
Punch down dough. Divide into 2 parts. On lightly floured surface, roll each half to a 15x12-inch rectangle. Spread with 2 tablespoons softened butter; sprinkle half of Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place on Topping in pan. Cover; let rise in warm place until almost doubled, about 30 minutes. Bake at 375 degrees for 20 to 25 minutes until golden brown. Cover pans with foil; invert onto racks. Cool 1 minute; remove pans, Cool.