Pecan Rolls Recipe
Ingredients
| Milk | 1/2 Cup (16 tbs) | |
| Butter | 4 Tablespoon | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 1 large egg at room temperature, lightly beaten | ||
| Active dry yeast | 1 | |
| Granulated Sugar | 1 Teaspoon | |
| Warm water | 1/4 Cup (16 tbs) | |
| All purpose flour | 3 Cup (16 tbs) | |
| Melted butter | 3 Tablespoon | |
| Cinnamon | 1 Teaspoon | |
| Granulated Sugar | 6 Tablespoon | |
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Pecans | 1 Cup (16 tbs), chopped | |
Directions
In a saucepan, scald milk.
Add the 4 tablespoons butter, sugar, and salt; stir until butter melts.
Cool to room temperature.
Stir in egg; set aside.
In a small bowl, dissolve yeast and sugar in water.
Set aside for about 5 minutes.
In a mixing bowl, combine milk mixture and yeast mixture; blend well.
Stir in 1 cup of the flour.
Gradually work in remaining flour until dough holds together.
Turn dough out onto a lightly floured surface.
Knead until smooth.
Place dough in a greased bowl; turn to grease top.
Place in a warm, draft-free area to rise until doubled in bulk, about 1 1/2 hours.
Preheat oven to 375°F.
Turn dough out onto a lightly floured surface.
Roll out to an 8 x 16-inch rectangle.
Brush the top with melted butter.
Sprinkle cinnamon and sugar evenly over dough.
Roll up jelly roll style.
Cut into 12 pieces.
Generously grease a 12-cup muffin pan.
Sprinkle brown sugar and pecans into the bottom of each cup.
Top with round of dough.
Cover and let rise for 3 minutes in a draft-free area.
Bake for 15 minutes.
Turn rolls out onto a baking rack to cool.
Add the 4 tablespoons butter, sugar, and salt; stir until butter melts.
Cool to room temperature.
Stir in egg; set aside.
In a small bowl, dissolve yeast and sugar in water.
Set aside for about 5 minutes.
In a mixing bowl, combine milk mixture and yeast mixture; blend well.
Stir in 1 cup of the flour.
Gradually work in remaining flour until dough holds together.
Turn dough out onto a lightly floured surface.
Knead until smooth.
Place dough in a greased bowl; turn to grease top.
Place in a warm, draft-free area to rise until doubled in bulk, about 1 1/2 hours.
Preheat oven to 375°F.
Turn dough out onto a lightly floured surface.
Roll out to an 8 x 16-inch rectangle.
Brush the top with melted butter.
Sprinkle cinnamon and sugar evenly over dough.
Roll up jelly roll style.
Cut into 12 pieces.
Generously grease a 12-cup muffin pan.
Sprinkle brown sugar and pecans into the bottom of each cup.
Top with round of dough.
Cover and let rise for 3 minutes in a draft-free area.
Bake for 15 minutes.
Turn rolls out onto a baking rack to cool.
Chef
