| | SWEET YEAST DOUGH |
| 2 | pk | (0.25-oz) active dry yeast |
| 1/4 | c | Warm water |
| 3 | | Eggs |
| 1/3 | c | Granulated sugar |
| 2 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1 | c | Buttermilk or sour milk |
| 1/2 | c | Melted butter or vegetable oil |
| 3 3/4 | c | All-purpose flour |
| 2 | c | Whole wheat flour |
| 1/4 | c | Wheat germ |
| | Currant-pecan filling for |
| | STICKY BUNS |
| 1 1/2 | c | Packed brown sugar |
| 1/2 | c | Butter; softened |
| 1 1/2 | tb | Ground cinnamon |
| 1/2 | c | Dried currants |
| 3/4 | c | Finely chopped pecans |
| | Sticky pecan glaze for sticky |
| | BUNS |
| 1 | c | Butter; softened |
| 1 3/4 | c | Packed brown sugar |
| 1/4 | c | Dark corn syrup |
| 3/4 | c | Small pecan halves or coarsely chopped pecans |
| | FILLING FOR CINNAMON ROLLS |
| 1 1/2 | c | Brown sugar |
| 1 1/2 | tb | Cinnamon |
| | GLAZE FOR THE CINNAMON ROLLS |
| 1 1/2 | c | Powdered sugar |
| 1/8 | ts | Vanilla |
| 1 | tb | Butter |
| 1 | tb | Lemon juice |
| 1 | | -(up to) |
| 2 | tb | Warm water |
