Sticky Buns

Dough:

¾ cup milk

½ cup sugar

2 tsp. salt

½ stick margarine

½ cup water

2 pkg. dry yeast

1 egg

4 cups flour

Mix dry yeast, 1/3 of the flour, salt and sugar together. Heat until warm – milk, water and margarine (margarine does not need to melt). Add to dry ingredients, beat two minutes on low speed of mixer. Add ½ cup flour, egg, and beat on high-speed 2 minutes longer. Stir in remaining two cups of flour until smooth. Cover tightly (I use saran wrap and smooth it to the bowl). Refrigerate at least two hours or up to three days. Shape and bake as desired.

Topping:

½ cup brown sugar

1/3 cup margarine

1 Tbs. white corn syrup.
Heat all ingredients until margarine melts and blend well. Pour into 9" baking pan.
Take ½ of the above dough mixture, roll out to 1/8" thickness. Spread lightly with melted margarine or butter, sprinkle lightly with white sugar and then cinnamon. Sprinkle with raisins if desired. Roll dough into log shape, cut into 1" thick slices. Place into prepared pans, bake about 25 minutes in 375-degree oven. Invert onto plate as soon as you take it out of the oven and scrape syrup from pan and place on top of buns.