Pecan Date Sticky Buns

Heat 1/4 C. butter, 1/2 C. brown sugar, and corn syrup until sugar dissolves. Pour into greased 13 x 9-inch baking pan. Arrange pecans evenly in bottom of pan. Set aside. In a large bowl, combine 2 C. flour, wheat germ, sugar, undissolved yeast, and salt. Heat water, milk, and 1/2 C. butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 C. 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 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.

Yield 8 large rolls.

Nutrition Information Per Serving 1/2 roll (5.3 oz.):

Calories 520, Total fat 20 g, Saturated fat 8 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrates 81 g, Dietary fiber 4 g, Sugars 42 g, Protein 7 g