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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


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