Pecan Sticky Rolls

Ingredients

• 1.5 tablespoons butter melted
• 3 tablespoons butter cooled melted
• 3 tablespoons butter melted
• 0.8 cup brown sugar dark packed
• 2.3 teaspoons yeast dry
• 0.5 cup egg substitute 
• 4 cups flour all-purpose divided
• 0.3 cup granulated sugar 
• 0.7 cup granulated sugar 
• 1 tablespoon ground cinnamon 
• 0.3 cup pecans toasted finely chopped
• 0.5 teaspoon salt 
• 0.8 cup warm skim milk (100° to 110°)
• 0.3 cup warm water (100° to 110°)
• 2 tablespoons water hot

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• baking pan
• spatula
• measuring cup

Directions

1. To prepare dough, combine the first 3 ingredients in a large bowl.
2. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture.
3. Add egg substitute and 3 tablespoons melted butter; stir until well combined.
4. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
5. Add 8 ounces (about 3 3/4 cups) flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky).
6. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes. Punch dough down; cover and let rest 5 minutes.
7. To prepare sauce, combine brown sugar, 3 tablespoons butter, and 2 tablespoons hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9inch baking pan coated with cooking spray, spreading evenly over bottom of pan with a spatula.
8. Sprinkle sugar mixture evenly with pecans, and set aside.
9. To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12inch rectangle.
10. Brush surface of dough with 1 1/2 tablespoons melted butter.
11. Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll).
12. Cut roll into 15 slices (approximately 1 inch wide). Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place (85), free from drafts, 30 minutes or until doubled in size.
13. Preheat oven to 35
14. Uncover rolls, and bake at 350 for 20 minutes or until lightly browned.
15. Let stand 1 minute; carefully invert onto serving platter.