Caramel-Pecan Sticky Buns
1/3 cup packed dark brown muscovado sugar or dark brown sugar
3 tablespoons butter margarine
4 teaspoons light corn syrup
2 tablespoons chopped pecans
1 package dry yeast (about 2 1/4 teaspoons)
1 2/3 cups warm water (100° to 110°)
1 1/2 teaspoons salt
5 1/4 cups all-purpose flour, divided (about 23 1/2 ounces)
1/3 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons butter, softened margarine
To prepare caramel, combine first 3 ingredients in a saucepan over medium heat; stir frequently until butter melts. Continue cooking until mixture thickens and becomes smooth (about 1 minute), stirring constantly. Remove from heat; pour into the center of a 9-inch square baking pan; quickly spread caramel onto pan bottom using a spatula coated with cooking spray. Sprinkle with pecans; cool to room temperature. Lightly coat sides of pan with cooking spray.
To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in salt.
Lightly spoon flour into dry measuring cups; level with a knife. Add 5 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to keep dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Combine granulated sugar and cinnamon in a small bowl; set aside.
Roll dough into a 16 x 12-inch rectangle on a lightly floured surface; spread 2 tablespoons of softened butter over dough. Sprinkle with cinnamon-sugar mixture, leaving a 1/2-inch border. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 16 (1-inch-wide) slices. (A) Place slices, cut sides up, in prepared pan (rolls will be crowded). Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 375°.
Bake at 375° for 20 minutes or until rolls are light golden brown. Cool in pan 5 minutes on rack. Place a serving platter upside down on top of pan; invert onto platter. Serve warm.
Yield: 16 servings (serving size: 1 roll)
CALORIES 232(21% from fat); FAT 5.3g (sat 1.9g,mono 2.1g,poly 0.7g); PROTEIN 4.5g; CHOLESTEROL 9mg; CALCIUM 14mg; SODIUM 249mg; FIBER 1.4g; IRON 2.1mg; CARBOHYDRATE 41.7g Amazingly still in the fat zone.
Cooking Light, OCTOBER 2005
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!