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Molasses-Pecan Sticky Buns



3-1/2 to 4 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1 teaspoon salt
1 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
* FILLING:
1/4 cup butter, softened
1-1/2 teaspoons ground Cinnamon
* TOPPING:
1/2 cup butter, cubed
1 cup packed brown sugar
2/3 cup chopped pecans
1/2 cup molasses


In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.

Roll into a 14-in. X 12-in. Rectangle. Spread butter to within 1/2 in. Of edges; sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 rolls.

In a small saucepan, melt remaining butter. Stir in the brown sugar, pecans and molasses; pour into a greased 13-in. X 9-in. Baking dish. Place rolls, cut side down, in dish.

Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

Yield: 12 servings.


Nutritional Facts
1 sticky bun equals 447 calories, 21 g fat (10 g saturated fat), 42 mg cholesterol, 328 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.