Giant Upside Down Pecan Rolls Recipe
Ingredients
| Milk | 2/3 Cup (16 tbs) | |
| Sugar | 1 3/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Active dry yeast | 2 | |
| Warm water | 1/2 Cup (16 tbs) | |
| 5 1/2 to 6 cups all-purpose flour, unsifted | ||
| Eggs | 2 | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Ground cinnamon | 1 Tablespoon | |
| Pecans | 1 Cup (16 tbs), coarsely chopped | |
| Water | ||
| Brown sugar-nut syrup | ||
Directions
In a pan, combine milk, 3/4 cup of the sugar, salt, and the 1/2 cup butter (cut in pieces).
Heat, stirring, to about 110° (butter need not melt completely).
In a large bowl, dissolve yeast in water.
Blend in milk mixture.
Gradually mix in 3 cups of the flour, then beat for 5 minutes.
Beat in 1 whole egg and 1 egg yolk (reserve remaining egg white), then gradually beat in enough of the remaining flour (about 2 cups) to make a stiff dough.
Turn dough out onto floured board; knead until smooth and satiny (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 2 hours).
Punch dough down.
Knead briefly on a lightly floured board to release air; let rest for 10 minutes.
Then roll and stretch dough into a 24 by 18-inch rectangle.
Brush evenly with the 1/4 cup melted butter.
Combine the remaining 1 cup sugar with cinnamon; sprinkle evenly over butter, then sprinkle with pecans.
Starting with a narrow side, roll up jelly-roll fashion.
Moisten edge of dough with water and pinch it snugly against roll to seal.
With a sharp knife, cut roll into 6 equal parts.
Prepare brown sugar nut syrup, pour into pan, and arrange slices cut side up in pan.
Cover; let rise in a warm place until almost doubled (about 1 1/2 hours).
Brush surfaces of rolls with reserved egg white beaten with 1 teaspoon water.
Bake, uncovered, in a 350° oven for 30 to 35 minutes or until well browned.
Immediately invert onto a serving tray.
Brown sugar-nut syrup.
Boil together 1/4 cup butter or margarine, 2 tablespoons water, and 1 cup firmly packed dark brown sugar for 1 minute.
Immediately pour into a 9 by 13-inch baking pan; tilt pan so syrup forms an even layer.
Arrange 1 cup pecan halves, flat side up, on syrup.
Heat, stirring, to about 110° (butter need not melt completely).
In a large bowl, dissolve yeast in water.
Blend in milk mixture.
Gradually mix in 3 cups of the flour, then beat for 5 minutes.
Beat in 1 whole egg and 1 egg yolk (reserve remaining egg white), then gradually beat in enough of the remaining flour (about 2 cups) to make a stiff dough.
Turn dough out onto floured board; knead until smooth and satiny (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 2 hours).
Punch dough down.
Knead briefly on a lightly floured board to release air; let rest for 10 minutes.
Then roll and stretch dough into a 24 by 18-inch rectangle.
Brush evenly with the 1/4 cup melted butter.
Combine the remaining 1 cup sugar with cinnamon; sprinkle evenly over butter, then sprinkle with pecans.
Starting with a narrow side, roll up jelly-roll fashion.
Moisten edge of dough with water and pinch it snugly against roll to seal.
With a sharp knife, cut roll into 6 equal parts.
Prepare brown sugar nut syrup, pour into pan, and arrange slices cut side up in pan.
Cover; let rise in a warm place until almost doubled (about 1 1/2 hours).
Brush surfaces of rolls with reserved egg white beaten with 1 teaspoon water.
Bake, uncovered, in a 350° oven for 30 to 35 minutes or until well browned.
Immediately invert onto a serving tray.
Brown sugar-nut syrup.
Boil together 1/4 cup butter or margarine, 2 tablespoons water, and 1 cup firmly packed dark brown sugar for 1 minute.
Immediately pour into a 9 by 13-inch baking pan; tilt pan so syrup forms an even layer.
Arrange 1 cup pecan halves, flat side up, on syrup.
Chef
