Two-Way Coffee Cake
|Active dry yeast||1 Tablespoon|
|Milk||1⁄3 Cup (5.33 tbs), scalded|
|Granulated sugar||2 Tablespoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Melted butter||2 Tablespoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
Soften yeast in 14 cup warm water (110Â°).
Combine milk, 2 tablespoons sugar, shortening, and salt; cool to lukewarm.
Add 1 cup of the flour; beat well.
Beat in softened yeast and egg.
Gradually add remaining flour to form soft dough, beating well.
Cover and let rise in warm place till double, 11/2 to 2 hours.
Chill dough for easier handling.
For Roll Topper, in small saucepan, combine 1/3 cup brown sugar, 2 tablespoons butter, and 1 tablespoon corn syrup.
Cook and stir just till butter melts and mixture is blended.
Distribute evenly in bottom of 6 greased muffin cups; top with 3 tablespoons pecan halves.
Divide dough in half.
On lightly floured surface, roll each piece to 9x6 inch rectangle.
Brush each rectangle with half the melted butter.
Combine 14 cup sugar and cinnamon; sprinkle half over each rectangle of dough.
For Caramel Pecan Rolls: Roll up one piece dough, jelly roll style, beginning with long side; seal edges.
Cut into six slices.
Place rolls, cut side down, in prepared muffin pan.
Cover; let rise in warm place till double, 30 to 45 minutes.
Bake in a moderate oven (375Â°) for 15 to 18 minutes.
Cool about 30 seconds; invert on rack; remove pan.