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Title: Butter Pecan Rolls
Categories: Dessert Bread
Yield: 18 Servings
| 1 | pk | Dry yeast |
| 1/4 | c | Lukewarm water |
| 1 | c | Milk, scalded |
| 1/4 | c | Shortening |
| 1/4 | c | Sugar |
| 1 | ts | Salt |
| 3 1/2 | c | Flour |
| 1 | Egg, beaten | |
| FILLING | ||
| 2 | tb | Melted butter |
| 1/2 | c | Sugar |
| 2 | ts | Cinnamon |
| TOPPING | ||
| 1/2 | c | Brown sugar |
| 1/4 | c | Butter |
| 1 | tb | Light corn syrup. |
| 1/3 | c | Pecans |
Proof yeast in lukewarm water. Combine next 4 ingredients; cool to lukewarm.
Add 1 cup of the flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form a soft dough; beat well. Brush top lightly with soft shortening; cover and let rise in warm place until double (1 1/2 to 2 hours). Punch down; turn out on lightly floured surface and divide dough in half. Roll each piece in 12 x 8 rectangle.
FILLING:
Brush each rectangle with 2 tablespoons melted butter. Combine 1/2 cup sugar and 2 tsps cinnamon; sprinkle half over each rectangle.
Roll each rectangle as for a jellyroll, beginning with long side; seal edge. Cut each roll in eight 1 1/2-inch slices.
TOPPING:
In each of two loaf pans or one sheet cake pan or 2 cake pans, mix 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon light corn syrup. Heat slowly, stirring frequently till blended. Remove from heat. Spring 1/3 cup pecans in each pan.
Place 8 rolls cut side down in each pan. Cover; let rise in warm place
until double (35 to 45 minutes). Bake in moderate oven (375 degrees) for
25 minutes or until done. Cool 2 or 3 minutes; invert on rack and remove
pans. By Jack Elvis previous next