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This recipe for PECAN STICKY BUNS, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Philabaum
Added: Thursday, August 21, 2008


3/4 c. milk
1/2 c. sugar
2 tsp. salt
1/2 c. butter
1/2 c. warm water
2 packages Fleischmann's yeast
1 egg
4 c. unsifted flour

1 c. butter
2-1/2 c. brown sugar (will be divided)
1-1/2 c. pecans, chopped (will be divided)

Before baking, heat oven to 350.

Scald milk; stir in sugar, salt, butter. Cool to lukewarm.
Measure warm water into large warm bowl. Sprinkle yeast on
top and stir until dissolved. Stir in lukewarm milk mixture, egg
and half the flour. Beat until smooth. Stir in remaining flour to
make a stiff batter. Cover tightly with saran wrap and
refrigerate at least two hours. (Dough can be kept in
refrigerator up to three days.)

Melt butter. Stir in 1-1/2 c. brown sugar and 1 c. chopped
pecans. Spoon into bottom of 9 x 13 greased pan (heavily
grease with butter).

Combine 1 c. brown sugar and 1/2 c. chopped pecans. Set
aside. Take sweet dough from refrigerator and divide in half.
Roll each half into a 12 inch square. Sprinkle each half with
the brown sugar/pecan mixture. Roll up lengthwise as for a
jelly roll. Cut into 1 inch slices and place in prepared 9 x 13
pan. Cover with towel and let rise in warm place, free from
draft, until double in size (about one hour).

Bake 25 - 25 minutes in preheated 350 oven.

To remove from pan: score the edges of the pan with a knife
when the rolls are warm. Lay a serving plate or cookie sheet
across the top of the pan and invert. Allow the "sticky" sauce
to drip down sides. Scrape the bottom of the pan with a
spatula to get all of the "sticky" out of the pan and onto the

Personal Notes:
Personal Notes:
A favorite recipe of Florence McCollough (grandma).




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