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Pecan Honey Buns

breads

2 teaspoons granulated sugar
1 cup lukewarm water
1 package active dry yeast; or
1 tablespoon active dry yeast
1 cup milk
1/4 cup butter
1/4 cup granulated sugar
2 teaspoons salt
2 eggs; lightly beaten
6 cups (approx) all-purpose flour
1 cup packed brown sugar
1 teaspoon cinnamon
1 cup chopped pecans
1/2 cup melted butter or margarine
1 1/2 cup liquid honey

In large mixing bowl, dissolve 2 teaspoons sugar in lukewarm water. Sprinkle yeast over water and let stand for 10 minutes until bubbly. In small saucepan, scald milk. Add butter, 1/4 cup sugar and salt; stir until butter melts and sugar dissolves. Cool to lukewarm. Add milk mixture and beaten eggs to dissolved yeast. Gradually beat in 3 cups flour. Beat vigorously by hand or with electric mixer until smooth. Using a wooden spoon, stir in enough remaining flour to make a dough that is easy to handle (not too sticky). Turn dough out onto floured board. Knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease all over. Cover with a damp clean towel and let rise in warm draft-- Free place for 1 to 1-1/2 hours or until doubled in volume. In small mixing bowl. mix brown sugar, cinnamon and pecans. Set aside. Grease three 9-inch layer cake pans. When dough is doubled in volume, punch down and divide into two. Roll out one half on lightly floured board to 18- x 12-inch rectangle. Brush with half the melted butter and sprinkle with half the pecan mixture. Roll up jelly-roll fashion, beginning at wide end. Pinch edges of dough together along length of roll. Slice roll into 18 pinwheels. In one greased pan, arrange 12 pinwheels slightly apart. Set remaining pinwheels in second pan. Prepare second half of dough in similar manner. Cover each pan and let rise in warm draft-- Free place for 1 hour or until doubled in volume. Bake in 375°F oven for 25 to 35 minutes or until centre sounds hollow when tapped. Remove from oven. Cool slightly on cake rack. If - Freezing rolls, cool completely. Seal in foil, label and - Freeze. To reheat, place sealed foil package in 325°F oven for 20 to 25 minutes. Remove buns from pan and drizzle each panful with 1/2 cup honey. If serving rolls fresh, invert pan onto serving plate. Remove pan. Pour 1/2 cup honey over each panful.

Contributor: Canadian Living - March, 1985

Yield: 36 rolls

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