1 pkg. of active dry yeast
1/4 cup warm water
2 cups flour+
2 Tbs. sugar
1/2 tsp. salt
1 1/4 cup warm milk
1 egg, lightly beaten
2 Tbs. unsalted butter (softened, but not melted)
1 1/2 Tbs. unsalted butter (melted)
1/2 cup brown sugar
1tsp. ground cinnamon
1/2 cup chopped pecans
1/3 cup raisins (optional)
2 Tbs. unsalted butter (melted)
1/2 cup brown sugar
1 Tsp. ground cinnamon
1 1/2 Tbs. dark corn syrup
Dissolve the yeast in warm water and let it rest for a few minutes.
Combine the flour, sugar, and salt. Then add the yeast mixture, warm milk, egg and soft butter to the flour/sugar/salt. Mix thoroughly. Turn mixture out on a floured board and knead for about 10 minutes until smooth and silky. (Add a little more flour if it's too sticky.) Return to the bowl, and cover with plastic. Let it rise in a warm place until it's doubled in size, (about 1 1/2 hours).
Punch down the dough, and place it on a floured board. Let it rest a few minutes. Next, roll it into about a 6" by 24" rectangle. Brush 1 Tbs. of melted butter evenly over the surface. Mix the brown sugar with cinnamon and sprinkle it to cover the doughs surface. Follow with the chopped pecans and raisins.
Starting at the 6" side, roll the dough up tightly. Using dental floss (or a thick quilting type thread), slice it in to 6 large pieces or 12 smaller pieces - depending on the thickness your family loves.
Place the cut sides down in a large bun pan, pressing in the centers lightly. Cover with plastic, and let rise (about 20 to 30-minutes). Bake at 375* for about 25-minutes, (or until rolls are brown). Remove from the oven and let the rolls rest for a minute or two. Losen the sides of the buns and carefully remove them from the pan.
Prepare the glaze by combing all of the above listed ingredients in a saucepan over medium heat. Spoon on the buns while they are still hot. Buns are best when served fresh and warm!
Yield: 6 large buns or 12 smaller buns
Time: about 2 1/2 hours