Sticky Buns
===========

*Makes 2 dozen rolls*

THE DOUGH
2 packages active dry yeast
½ c warm water (105 to 115°F)
2 c lukewarm milk (scalded then cooled)
1/3 c granulated sugar
1/3 c vegetable oil or shortening
3 t baking powder
2 t salt
1 egg
6½ to 7½ c all-purpose flour

THE CARAMEL-PECAN GLAZE
2 c packed brown sugar
1 c butter, softened
¼ c light corn syrup
2 c pecan halves

THE SUGAR-CINNAMON FILLING
2 T butter, softened
1 c granulated sugar
3 T ground cinnamon


PREPARE THE DOUGH
Dissolve yeast in warm water in large mixing bowl. Stir in milk, 
1/3 c sugar, the oil, baking powder, salt, egg and 3 c of the flour. 
Beat until smooth. Mix in enough remaining flour to make dough easy to 
handle.

Turn dough onto well-floured surface; knead until smooth and elastic, 
8 to 10 minutes. Place in greased bowl; turn greased side up. Cover; 
let rise in warm place until double, about 1½ hours. (Dough is ready 
if indentation remains when touched.)

PREPARE THE CARAMEL
Heat brown sugar and 1 c butter until melted; remove from heat. Stir 
in corn syrup. Divide mixture between 2 baking pans 13x9x2 inches. 
Sprinkle each with the pecan halves.

ASSEMBLE THE ROLLS
Punch down dough; divide into halves. Roll each half into rectangle, 
12x10 inches. Spread with the softened butter. Mix the sugar and the 
cinnamon; sprinkle half of the sugar mixture over each rectangle. Roll 
up, beginning at 12-inch side. Pinch edge firmly to seal.  Stretch 
roll to make even.

Cut roll into twelve 1-inch slices. Place slightly apart in 1 pan. 
Wrap pan tightly with heavy duty aluminum foil. Repeat with remaining 
dough. Refrigerate at least 12 hours but no longer than 48 hours. (To 
bake immediately, do not wrap. Let rise in warm place until double, 
about 30 minutes. Bake as directed below.)

BAKE THE ROLLS
Heat oven to 350°F. Remove foil from pans. Bake until golden, 30 to 35
minutes. Immediately invert pan on heatproof serving plate. Let pan 
remain a minute so caramel drizzles over rolls.

Original recipe from Pat Bowler