Pecan Sticky Buns

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Dough:
3¼ to 3/3/4 cups all-purpose-flour
¼ cup sugar
1 package Active Dry Yeast
½ cup milk
¼ cup water
1/3 cup margarine
2 eggs, at room temperature

Topping and Filling:
6 tablespoons margarine
1¼ cups firmly packed light brown sugar
½ cup light corn syrup
1 cup pecan pieces

Directions: Mix 1 cup flour, sugar and yeast. Heat milk, water and 1/3 cup margarine to 120F to 130F. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and ½ cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Set in greased bowl; turn to grease top. Cover; let rise in warm draft-free place, until doubled in size, about 1 hour.

Heat 4 tablespoons margarine, 1 cup brown sugar and corn syrup until sugar dissolves. Pour into greased 13*9*2-inch baking pan. Sprinkle with pecans.

Punch dough down; divide in half. Roll each half to 14*10-inches. Melt remaining margarine and brush on dough; sprinkle with remaining brown sugar. Roll up from short edge; seals seams. Cut each roll into 10 slices. Arrange in prepared pan. Cover; let rise until doubled, about 45 minutes. Bake at 375F for 20 minutes or until done. Cool in pan 5 minutes; invert onto wire rack to cool completely. Serve warm or cold.