Sugar Crisp Rolls Recipe
Ingredients
| Unsifted flour | 2 1/2 Cup (16 tbs) | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Dry yeast | 1 | |
| Milk | 1/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Margarine | 1/4 Cup (16 tbs) | |
| 1 egg, at room temperature | ||
| Pecans | 1 Cup (16 tbs), chopped | |
| Melted margarine | ||
Directions
Mix 3/4 cup flour, 1/4 cup sugar, salt and undissolved yeast thoroughly in a large bowl.
Combine the milk, water and 1/4 cup margarine in a saucepan and place over low heat until liquids are warm.
Margarine does not need to melt.
Add to dry ingredients gradually and beat for 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
Add the egg and 1/4 cup flour, and beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough remaining flour to make a soft dough.
Turn out onto a lightly floured board and knead for 8 to 10 minutes or until smooth and elastic.
Cover and let rise in a warm place, free from draft, for about 1 hour or until doubled in bulk.
Punch down and let rise for 30 minutes longer.
Combine remaining sugar and pecans.
Punch dough down.
Turn out onto a lightly floured board and roll out to a 9 x 18-inch rectangle.
Brush with melted margarine and sprinkle with half the sugar mixture.
Roll up from long side as for jelly roll and seal edges.
Cut into 1-inch slices.
Roll each slice of dough into a 4-inch circle, using remaining sugar mixture in place of flour on board and coating both sides with sugar mixture.
Place on greased baking sheets.
Cover and let rise in a warm place, free from draft, for about 30 minutes or until doubled in bulk.
Bake in 375-degree oven for 10 to 15 minutes or until done.
Remove from baking sheets and cool on wire racks.
Combine the milk, water and 1/4 cup margarine in a saucepan and place over low heat until liquids are warm.
Margarine does not need to melt.
Add to dry ingredients gradually and beat for 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
Add the egg and 1/4 cup flour, and beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough remaining flour to make a soft dough.
Turn out onto a lightly floured board and knead for 8 to 10 minutes or until smooth and elastic.
Cover and let rise in a warm place, free from draft, for about 1 hour or until doubled in bulk.
Punch down and let rise for 30 minutes longer.
Combine remaining sugar and pecans.
Punch dough down.
Turn out onto a lightly floured board and roll out to a 9 x 18-inch rectangle.
Brush with melted margarine and sprinkle with half the sugar mixture.
Roll up from long side as for jelly roll and seal edges.
Cut into 1-inch slices.
Roll each slice of dough into a 4-inch circle, using remaining sugar mixture in place of flour on board and coating both sides with sugar mixture.
Place on greased baking sheets.
Cover and let rise in a warm place, free from draft, for about 30 minutes or until doubled in bulk.
Bake in 375-degree oven for 10 to 15 minutes or until done.
Remove from baking sheets and cool on wire racks.
Chef
