Sticky Buns - granulated sugar

Method

• Cream together the sugar, shortening, and salt. Whip in the egg and lemon extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Knead for 12 to 15 minutes, or until the dough is silky and supple, tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size.
• Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with the paddle attachment. Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy.
• Transfer the dough to the counter. Roll out the dough into a rectangle 14x12 for larger buns, or 18x9 for smaller buns. Sprinkle the cinnamon sugar over the surface of the dough, and roll the dough up with the long side facing you. With the seam side down, cut the dough into 8 to 12 even pieces for larger buns; or 12 to 16 pieces each for smaller buns.
• Coat the bottom of 1 or more baking dishes or baking panes with sides at least 11/2 inches high with a 1/4-inch layer of the caramel glaze. Sprinkle on the pecans. Lay the pieces of dough on top of the caramel glaze, evenly spaced throughout the pan. Mist the dough with spray oil and cover loosely with plastic wrap.
• Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one anther and have nearly doubled in size.
• Preheat the oven to 350 degrees.
• Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.