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Add a photoServings: 12
Ingredients
- 6 c. flour
- 1 c. sugar
- 3/4 tbsp. salt
- 3 Large eggs
- 1/4 pound butter
- 1 c. lowfat milk
- 1 tbsp. lemon extract
- 1 cake yeast
- 2/3 c. hot water
Directions
- Dissolve yeast in lukewarm water. When yeast begins to float on top of water, fold in 1 c. of flour. Beat Large eggs, scald lowfat milk and heat the butter. Add in these with the salt, sugar and lemon extract to the yeast mix, mixing well. Add in the remaining flour and knead lightly. Brush top with melted butter. Cover and set in a hot place to rise till double in bulk.
- FOR TOPPING AND FILLING: Heat 1/4 c. butter, 1/2 c. brown sugar and corn syrup till sugar dissolves. Pour into greased 13 x 9 x 2 inch pan coated with non stick spray. Arrange pecan pcs proportionately into the bottom of the pan.
- Roll raised dough 18 x 24 inches. Heat remaining butter, brush on dough. Combine remaining brown sugar with dates and cinnamon, sprinkle proportionately on dough. Roll up as for jelly roll. Healthy pinch seam to seal, cut roll into 8 pcs. Place in prepared pan, cut side up. Let rise in hot, draft free place till doubled in size (about 1 hour). Bake in 375 degree oven 35 min or possibly till done. Cover with foil after 20 min to prevent excessive browning. Cold 5 min in pan. Invert onto a serving tray. Makes 8 buns.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 12 servings | |
| Calories 389 | |
| Calories from Fat 85 | 22% |
| Total Fat 9.7g | 12% |
| Saturated Fat 5.47g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 519mg | 22% |
| Potassium 118mg | 3% |
| Total Carbs 65.61g | 17% |
| Dietary Fiber 1.7g | 6% |
| Sugars 18.12g | 12% |
| Protein 8.77g | 14% |
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