Ingredients
¼ cup butter , or margarine
½ cup brown sugar, firmly packed
½ cup light corn syrup
1 ½ cups pecans, chopped
5 ½ cups all-purpose flour
½ cup wheat germ
½ cup sugar
½ oz Fleischmann’s Rapid Rise Yeast
1 ½ tsp salt
1 cup water
½ cup milk
½ cup butter , or margarine
2
eggs, large
¼ cup butter , or margarine (melted)
1 cup brown sugar, firmly packed
8 oz dates, chopped
1 tbsp ground cinnamon
Preparation
Heat butter, brown sugar, and corn syrup until sugar dissolves.
Pour into greased 13x9-inch baking pan.
Arrange pecans evenly in bottom of pan.
Set aside.
In a large bowl, combine 2 cups of flour, wheat germ, sugar, undissolved yeast, and salt.
Heat water, milk, and ½ cup of butter until very warm (120 to 130 degrees F).
Gradually add to flour mixture.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1 cup of flour; beat 2 minutes at high speed.
Stir in enough remaining flour to make a soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Cover; let rest 10 minutes.
Using a rolling pin, roll dough to a 24 x 18-inch rectangle, brush with melted butter.
Combine 1 C. brown sugar with dates and cinnamon; sprinkle evenly on dough.
Beginning at short end, roll up tightly as for jelly roll.
Pinch seam to seal.
Using a dough cutter cut into 8 equal pieces.
Place in prepared pan, cut-side up.
Cover; let rise in warm, draft-free place until doubled in size, about 45 minute.
Bake at 375 degrees F for 40 to 45 minutes or until done.
Cover with foil after 20 minutes of baking to prevent excess browning.
Cool in pan 5 minutes. Invert onto serving tray.
