Pecan rolls
Pecan rolls
Ingredients/Components
- sugar - 1/4 c
- salt - 1 tsp
- brown sugar - 1/2 c
- butter - 1/4 c
- water - 1/4 c
- shortening - 1/4 c
- light corn syrup - 1 Tbsp
- pecans - 2/3 c
- beaten egg - 1 item
- dry yeast - 1 pkg
- milk, scalded - 1 c
- flour about
How to make pecan rolls:
Soften yeast in warm water. Combine hot milk, shortening, sugar and salt. Cool to lukewarm. Add 1 cup flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form a soft dough. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk (about 1 1/2 to 2 hours). Punch down dough. Turn out onto lightly floured board. Divide in half. Roll each into 12 x 8-inch rectangle. Brush each with 2 tablespoons melted butter. Combine 1/2 cup sugar and 2 teaspoons cinnamon. Sprinkle half on each rectangle. Roll jelly-roll style and seal. Cut into 8 (1 1/2-inch) slices. Combine in saucepan brown sugar, corn syrup and butter. Heat slowly, stirring frequently until blended. Remove from heat. Sprinkle 13 x 9-inch pan with pecans. Pour syrup mixture and top with 16 rolls. Cover; let rise 35 to 45 minutes. Bake at 375° for 25 minutes. Immediately invert on plate or cookie sheet.Recipe categories: Fruit, Breakfast, Nuts.
Rating:
Related ingredients:
sugar, eggs, lemon juice, tub cool whip, cups boiling water
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