Easter "With" Grandma

Even though she's been gone for 10 years, I remember all the Easters we shared with her. In preparation for Easter this year, out came her rose china, her beautiful stem ware, and her ever present Sticky Buns! She is my dear Grandma Irene (the kids called her G.G.) Sitting down to brunch I could feel her warm hugs, her always smiling face and the unconditional love she exuded.

Please enjoy a "hug" from my Grandma.
Here is the sticky bun recipe she used.

Caramel-Pecan Rolls

In a mixing bowl, combine 2 cups all -purpose flour and 1 pkg. active dry yeast. Heat 1 cup milk,1/3 cup butter, and 1 teaspoon salt just till warm(115-120); stir continuously.

Add to flour mixture; add 2 eggs. Beat at low speed on your mixer for 1/2 min.

Beat 3 min at high speed. Stir in as much of 2 -2 1/2 cups flour as you can mix with a spoon. On a floured surface knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8min total). Shape the dough into a ball in a greased bowl; turn once. Cover; let rise in warm place till double (about 1 hr). Punch down; divide in half. Cover; let rest 10 min. Shape and bake as instructed below.

Roll one half into a 12 x8 rectangle. Melt 3 tablespoons butter and brush half on dough. Combine 1/2 cup granulated sugar and 1 tablespoon cinnamon; sprinkle half of sugar mixture over dough. Roll up jelly style, beginning from the longest side. Seal seams.

Cut into 12 pieces, using dental floss; wrap around the roll, cross over keeping the strings close together, and pull in opposite directions.

Repeat with remaining dough. in a small pan combine 2/3 cup packed brown sugar, 1/4 cup butter and 2 tablespoons of light corn syrup; cook and stir till blended. Divide between two 9 x 2 1/2 round baking pans. Sprinkle each pan with 1/4 cup chopped pecans. place rolls in the prepared pans. Cover; let rise till nearly double (about 30 min.). Bake at 375* for 20 -25 min. Invert onto a serving plate. (Makes 24 rolls)

Enjoy!

This recipe comes from the Better Homes and Garden cook book.