Pecan Date Sticky Buns
Heat 1/4 cup butter, 1/2 cup 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 cups flour, wheat germ, sugar, undissolved yeast, and salt. Heat water, milk, and 1/2 cup 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 cup 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 cup 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.