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Cinnamon Buns

1/4 cup granulated sugar
1/2 cup warm water
1 pkg active dry yeast; or
1 tablespoon active dry yeast
1/2 cup milk
1/4 cup butter
1 teaspoon salt
2 each eggs; beaten
4 cups (approx) all-purpose flour

1 cup butter
1 1/2 cup packed brown sugar
1 cup coarsely chopped pecans
1 tablespoon cinnamon

VARIATION: Chelsea Buns: Omit pecans and cinnamon. Sprinkle 1 cup
raisins or currants over sugar-coated dough before rolling up.

Dissolve 1 teaspoon of the sugar in warm water; sprinkle in yeast.
Let stand for 10 minutes or until frothy. Meanwhile, in small
saucepan, heat milk, remaining sugar, butter and salt until butter
has melted; let cool to lukewarm. In large bowl, combine eggs,
milk mixture and yeast mixture. Using electric mixer, gradually
beat in 1-1/2 cups of the flour; beat for 2 minutes or until smooth.
With wooden spoon, gradually stir in enough of the remaining flour
to make soft, slightly sticky dough that comes away from side of
bowl. On lightly floured surface, knead dough for 7 minutes or
until elastic. Place in large greased bowl, turning to grease all
over; cover with plastic wrap (or greased waxed paper and tea
towel). Let rise in warm place for 1 to 1-1/2 hours (or in refrigerator
for 8 hours or overnight) or until doubled in bulk and impression
remains when fingertips are pressed into dough. Punch down dough.
Filling: Meanwhile, in saucepan over medium heat, melt 3/4 cup of
the butter with 3/4 cup of the sugar, whisking until smooth. Pour
into greased 13-x 9-inch baking dish. Sprinkle with half of the
pecans; set aside. Melt remaining butter; set aside. Combine
remaining sugar, pecans and cinnamon; set aside. On lightly
floured surface, roll out dough into 18-x 14-inch rectangle. Brush
with all but 2 tablespoons melted butter, leaving 1/2-inch border
uncovered; sprinkle with sugar mixture. Starting at long side,
tightly roll up, pinching seam to seal. Brush with remaining
butter. Cut into 15 pieces; place cut sides down in pan. Cover
and let rise for 1 hour or until doubled in bulk. Bake in 3750F
oven for 25 to 30 minutes or until crusts are golden and tops sound
hollow when tapped. Let stand in pan for 3 minutes. Invert onto
serving platter, scraping off any remaining filling in pan to
drizzle over buns. Yield: Makes 15 buns


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