
LOCATION: Recipes >> Breads Yeast >> Pecan Rolls
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Pecan Rolls
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PECAN ROLLS
1/2 recipe Rich Roll Dough 2/3 cup brown sugar 1/4 cup butter white corn syrup and pecans
1/4 cup butter 1/4 cup sugar white or brown 1/2 teaspoon cinnamon
Using the 1/2 recipe of Rich Roll Dough, after rising, turn out on floured board, and cover to let rest for 10 minutes. Grease or spray with oil spray individual cup cake pans or a 9 x 13" pan.
Cream together brown sugar and butter and press in bottom of pans. Drizzle 2 Tbsp. white corn syrup over this (in cup cake pans) probably 1/2 cup drizzled in 9 x 13 pan. Sprinkle pecans over this (about 3 or 4 to each cup cake pan). .
For the dough, roll out to 15"x 8" and 1/3" thick. Spread with the soft butter and sprinkle with the sugar and cinnamon that has been mixed. Roll along long edge and seal by wetting the edge lightly and pinching the dough edge to the dough. Cut in 1 1/4" slices and place in pan. Cover and let rise until doubled, about 1 hour. Bake at 375-degrees for 25 minutes. Remove and let stand 1 minute. Loosen edges with knife and turn upside down on wire rack covered with waxed paper or aluminum foil.
Rich Roll Dough
1 package yeast 1/4 cup lukewarm water 1/2 teaspoon sugar
1/2 cup sugar 1 teaspoon salt 3/4 cup scalded milk 2 eggs, beaten 4 cups flour, sifted 1/2 teaspoon cardamom 1/2 cup melted butter
Soften yeast, water and 1/2 teaspoon sugar and let stand 10 minutes. Add the sugar and salt to the scalded milk and stir. Cool to lukewarm. Combine yeast and milk mixture and stir well. Sift flour and cardamom. Add beaten eggs and half of flour to the milk/yeast mixture. Beat until smooth. Beat in melted butter and add remaining flour and stir thoroughly.
Turn out on lightly floured board. Cover and let rest for 10 minutes. Knead until smooth and elastic (about 10 minutes), using no more than 1/4-cup flour for kneading. Place in greased bowl, turning once to grease all sides.cover bowl with waxed paper and a towel. Let rise (at about 86-degrees) until doubled, about 1 1/2 to 2 hours.
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