Sticky Buns

Ingredients: 
2 teaspoons active dry yeast
1-1/4 cups warm water (110° to 115°)
3 tablespoons butter, softened
3 tablespoons sugar
2 tablespoons nonfat dry milk powder
1 teaspoon salt
3 to 3-1/4 cups bread flour

FILLING:
1/3 cup butter, softened
1 tablespoon sugar
1 teaspoon ground cinnamon

SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup corn syrup
1/2 cup chopped pecans 

Directions: 
In a large mixing bowl, dissolve yeast in water. 
Add the butter, sugar, milk powder, salt and 2 cups flour; beat on low for 3 minutes. 
Stir in enough remaining flour to form a soft dough. 
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 
Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 
Punch dough down. Roll dough into a 16-in. x 10-in. rectangle. Spread with butter; sprinkle with sugar and cinnamon. 
Roll up from a long side; pinch seam to seal. Cut into 12 slices; set aside. 
In a small saucepan, combine the brown sugar, butter and corn syrup; cook over medium heat until the sugar is dissolved. 
Stir in pecans. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Place slices cut side down over sauce. 
Cover and let rise until doubled, about 1 hour. 
Bake at 375° for 20-25 minutes or until golden brown. Cool for 3 minutes before inverting onto a serving platter.
Yield: 1 dozen. Editor's Note: The dough may be prepared in a bread machine. 
Place dough ingredients (using water that is 70°-80° and only 3 cups of bread flour) in bread pan in order suggested by manufacturer. 
Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). 
When cycle is completed, turn dough onto a floured surface and punch down. 
Prepare buns as directed.