BROWN SUGAR-PECAN STICKY BUNS 1 package dry yeast (about 2 1/4 teaspoons) 1 teaspoon granulated sugar 1/4 cup warm water (100° to 110°F) 4 cups all-purpose flour, divided 1/4 cup granulated sugar 1 teaspoon ground nutmeg 3/4 teaspoon salt 1 cup evaporated fat-free milk, divided 1/4 cup water 2 tablespoons butter or stick margarine, melted 1 large egg, lightly beaten Cooking spray 1 1/4 cups packed dark brown sugar, divided 1/3 cup dark corn syrup 2 tablespoons butter or stick margarine 3/4 cup chopped pecans 1 tablespoon ground cinnamon

Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon the flour into dry measuring cups, level with a knife. Place 3 3/4 cups flour, 1/4 cup granulated sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 cup milk, 1/4 cup water, 2 tablespoons melted butter and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Process for an additional minute. 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.

Place dough in a large bowl coated with cooking spray, turning to coat the top. Cover and let rise in a warm place (85°F), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Combine 1/3 cup milk, 1 cup brown sugar, corn syrup, and 2 tablespoons butter in a saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans evenly between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture.

Punch dough down; let rest 5 minutes. Roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over the dough. Beginning with a long side, roll up jelly-roll fashion, pinching seam to seal (do not seal ends of roll). Cut roll into 24 (10inch) slices using string or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray; let rise in refrigerator 8 to 24 hours or until doubled in size.

To serve, preheat oven to 375°F.

Bake the buns at 375°F for 23 minutes. Run a knife around edges of pans. Place a plate upside down on top of pans. Place a plate upside down on top of pan; invert onto plate. Repeat with other pan.

Makes 2 dozen.

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