Refrigerator Sticky Buns

2 pkgs yeast

½ c. warm water (105 degrees)

2 c. lukewarm milk (scalded then cooled)

1/3 c. sugar

1/3 c. vegetable oil

3 tsp. baking powder

2 tsp salt

1 egg

6 ½ - 7 c. flour

4 tbsp. softened butter or margarine

½ c. brown sugar

1 tbsp plus 1 tsp. cinnamon

Caramel Pecan Sauce

1 c. packed brown sugar

½ c. butter

2 tbsp corn syrup

½ c. heavy cream or evaporated milk

2 c. pecans

Dissolve yeast in warm water. Stir in milk, sugar, oil, baking powder, salt, and egg. Add 2 to 3 cups flour and beat to smooth. Add remaining flour to make easy to handle. Knead until smooth, 8-10 minutes. Grease bowl turn to coat, let rise until doubled about 1-1 ½ hours. Prepare Caramel Pecan Sauce by heating sugar and butter until melted. Add corn syrup and cream. Divide between 2 pans. Spread pecans evenly over caramel mixture. Roll dough into rectangle. Spread butter and sprinkle on brown sugar and cinnamon. Roll dough and cut into 1 ½ to 2-inch thick rolls. Lay slices in caramel pecan sauce. These may be cooked immediately or covered in plastic and refrigerated for up to 48 hours. Cook in a 305-degree oven until brown and crusty looking. Flip onto serving plate.

Submitted by: Lion Shannon Grace