Butter Pecan Rolls Recipe
Yield: 18 ServingsRecipe by luhu.jp
Ingredients:
1 Cake: compressed yeast,
, 1 envelope may be used
1/4 cup: Lukewarm water,
1 cup: Milk, scalded
1/4 cup: Shortening,
1/4 cup: Sugar,
1 tsp: Salt,
3 1/2 cup: Sifted all purpose flour,
1: Beaten egg,
Filling,
2 tbsp: Melted butter,
1/2 cup: Sugar,
2 tsp: Cinnamon,
Topping,
1/2 cup: Brown sugar,
1/4 cup: Butter,
1 tbsp: Light corn syrup.,
1/3 cup: Pecans,
Directions:
I think this recipe originally was from a Better Homes and Gardens
Cookbook, but I cant be sure - Ive been making these for over 20
years. The recipe can be doubled successfully (yielding 2 sheet cake
pans or 32 rolls).
Soften yeast in lukewarm water. Combine next 4 ingredients; cool to
lukewarm. Add 1 cup of the flour; beat well. Beat in yeast and egg.
Gradually add remaining flour to form a soft dough; beat well. Brush
top lightly with soft shortening; cover and let rise in warm place
until double (1 1/2 to 2 hours). Punch down; turn out on lightly
floured surface and divide dough in half. Roll each piece in 12 x 8
rectangle.
FILLING:
Brush each rectangle with 2 tablespoons melted butter. Combine 1/2 cup
sugar and 2 tsps cinnamon; sprinkle half over each rectangle.
Roll each rectangle as for a jellyroll, beginning with long side; seal
edge. Cut each roll in eight 1 1/2-inch slices. TOPPING:
In each of two loaf pans or one sheet cake pan or 2 cake pans, mix
1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon light corn
syrup. Heat slowly, stirring frequently till blended. Remove from
heat. Spring
1/3 cup pecans in each pan.
Place 8 rolls cut side down in each pan. Cover; let rise in warm
place until double (35 to 45 minutes). Bake in moderate oven (375
degrees) for 25 minutes or until done. Cool 2 or 3 minutes; invert on
rack and remove pans. Makes 16 rolls.
(If you leave the rolls in the pans to cool longer than a couple of
minutes, they will stick as the caramel topping sets up. You can
either place them back in the oven for a couple of minutes to heat up
the caramel or try a warm water bath. I find it easier to turn them
out quickly - so dont wander too far after removing the rolls from
the oven.)
Enjoy
Kathie W. (kitwilli) In the Blue Ridge Mountains of Virginia
Source from luhu.jp
Cookbook, but I cant be sure - Ive been making these for over 20
years. The recipe can be doubled successfully (yielding 2 sheet cake
pans or 32 rolls).
Soften yeast in lukewarm water. Combine next 4 ingredients; cool to
lukewarm. Add 1 cup of the flour; beat well. Beat in yeast and egg.
Gradually add remaining flour to form a soft dough; beat well. Brush
top lightly with soft shortening; cover and let rise in warm place
until double (1 1/2 to 2 hours). Punch down; turn out on lightly
floured surface and divide dough in half. Roll each piece in 12 x 8
rectangle.
FILLING:
Brush each rectangle with 2 tablespoons melted butter. Combine 1/2 cup
sugar and 2 tsps cinnamon; sprinkle half over each rectangle.
Roll each rectangle as for a jellyroll, beginning with long side; seal
edge. Cut each roll in eight 1 1/2-inch slices. TOPPING:
In each of two loaf pans or one sheet cake pan or 2 cake pans, mix
1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon light corn
syrup. Heat slowly, stirring frequently till blended. Remove from
heat. Spring
1/3 cup pecans in each pan.
Place 8 rolls cut side down in each pan. Cover; let rise in warm
place until double (35 to 45 minutes). Bake in moderate oven (375
degrees) for 25 minutes or until done. Cool 2 or 3 minutes; invert on
rack and remove pans. Makes 16 rolls.
(If you leave the rolls in the pans to cool longer than a couple of
minutes, they will stick as the caramel topping sets up. You can
either place them back in the oven for a couple of minutes to heat up
the caramel or try a warm water bath. I find it easier to turn them
out quickly - so dont wander too far after removing the rolls from
the oven.)
Enjoy
Kathie W. (kitwilli) In the Blue Ridge Mountains of Virginia
Source from luhu.jp