Pecan Rolls Recipe
Ingredients
| Dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Whole milk | 1/2 Cup (16 tbs) | |
| Margarine | 2 Teaspoon, softened | |
| 1/2c. granulated sugar replacement Or 3 tsp granulated fructose | ||
| Egg | 1 | |
| Salt | 1/2 Teaspoon | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Margarine | 1 Teaspoon, melted | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Ground cinnamon | ||
| 1/2 cup sugar-free maple-flavored syrup | ||
| Pecans | 1/3 Cup (16 tbs) | |
Directions
Dissolve the yeast in the warm water.
Allow to rest for 2 minutes.
Pour into a large mixing bowl.
Add milk, softened margarine, the 54 c. of sugar replacement or the 3 T. of fructose, egg, salt, and 1 1/2 c. (375 mL) of the flour, Beat on low to blend, then on high for 2 minutes.
Stir in remaining 1 c. (250 mL) of flour.
Transfer to a lightly floured surface; knead until smooth and elastic.
Place in a greased bowl, turn dough over, and cover with plastic wrap and then a towel.
Allow to rise until double in size.
Punch dough down and roll into a 12 x 9 in. (30 x 23 cm) rectangle.
Spread dough with melted margarine, mix the 1/3 c. (90 mL) of sugar replacement with desired amount of cinnamon, and sprinkle mixture on top of dough.
Allow to rest for 2 minutes.
Pour into a large mixing bowl.
Add milk, softened margarine, the 54 c. of sugar replacement or the 3 T. of fructose, egg, salt, and 1 1/2 c. (375 mL) of the flour, Beat on low to blend, then on high for 2 minutes.
Stir in remaining 1 c. (250 mL) of flour.
Transfer to a lightly floured surface; knead until smooth and elastic.
Place in a greased bowl, turn dough over, and cover with plastic wrap and then a towel.
Allow to rise until double in size.
Punch dough down and roll into a 12 x 9 in. (30 x 23 cm) rectangle.
Spread dough with melted margarine, mix the 1/3 c. (90 mL) of sugar replacement with desired amount of cinnamon, and sprinkle mixture on top of dough.
Chef
