Directions: |
Directions:Dissolve sugar in warm water, sprinkle yeast over top. Let stand about 10 min. until foamy.
Combine milk, water, butter in a saucepan. Heat over low heat until warm and butter is almost melted. Cool to lukewarm. Beat eggs slightly, add to milk mixture. Put in large bowl. Add about 1 cup of flour, sugar, salt and yeast mixture. Beat well for a few minutes. Stir in enough flour to make a soft dough. Turn onto lightly floured board. Knead until smooth and elastic, about 5 – 6 minutes. Place in greased bowl, grease top of dough. Cover, let rise in warm place for about 1 hour until doubled. Punch down and divide into two equal parts.
While dough is rising prepare two cookie sheets about 15 X 10”. Melt ¾ cup butter or margarine in saucepan. Add 1⅓ cups brown sugar and 2 tbsp corn syrup. Bring to a boil and immediately pour into pans, spreading it around. Sprinkle with 1 ½ cups chopped pecans. Roll out ½ the dough into a 12 inch square. Brush with melted butter. Combine ½ cup brown sugar with 2 tsp cinnamon. Sprinkle ¼ of the mixture over the middle third of the square of dough. Fold one side of dough over the centre third. Sprinkle with another ¼ of cinnamon mixture. Fold remaining third of dough over top. Cut into twelve 1-inch pieces.
Hold the end of each strip, twist in opposite direction twice. Seal ends firmly. Place in 1 prepared pan. Repeat with remaining half of dough. Cover, let rise in warm place until doubled, about ¾ to 1 hour. Bake at 400º for about 15 min. or until done. Invert onto plates or wire racks to cool. Scrape sauce left in pans and put on the bottom of the buns. |
This recipe for Coffee Breakers (Sticky Buns) is from