Buns

• 1 cup water
• ¼ cup nonfat milk powder
• ¾ tsp salt
• 2 tbsp brown sugar, packed
• 1 tbsp butter, at room temperature
• 3 ½ cups white flour
• ¾ tsp yeast, bread machine or instant

Pecan Pan Glaze

• ¼ cup butter, melted
• ¼ cup brown sugar, packed
• ¼ cup corn syrup
• ½ cup pecans, halves

Raisin Pecan Filling

• 1 cup raisins
• ¼ cup pecans, chopped
• ¼ cup brown sugar, packed
• 1 tsp nutmeg
• ¼ cup butter, at room temperature

Measure bun ingredients into bread machine pan, select dough cycle. Make pan glaze in a bowl by combining sugar, butter and corn syrup for glaze and spreading evenly in lightly greased 13x9 inch baking pan. Place pecan halves upside down in pan. Make filling in a bowl by combining all filling ingredients except butter and set aside. Remove dough to lightly floured board, cover with large bowl and let rest 10-15 minutes. Divide dough in half, roll out each half to 20x7 inch rectangle. Spread half of the butter on each rectangle to within 1 cm of the edges. Sprinkle half of the filling on each, roll up and pinch to seal seam, cut into 12 pieces and place in prepared baking pan. Cover and let rise for about 45 minutes or until doubled in size. Preheat oven to 375 ℉ and bake for 25-35 minutes. Remove from oven and immediately turn upside down on a serving platter. Allow to stand for 5 minutes before removing pan.