Sticky Pecan Rolls
|Baking soda||1⁄4 Teaspoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|All purpose flour||3 Cup (48 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Salad oil||3 Tablespoon|
|Butter/Margarine||6 Tablespoon, cooled|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Pecan pieces||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Teaspoon|
In a large bowl, combine baking soda, granulated sugar, salt, yeast, and 1 cup of the flour.
Place buttermilk and oil in a pan over medium-low heat until warm (about 120°); add to flour mixture and beat with an electric mixer, on high, for about 2 minutes.
Stir in 1 1/2 cups of the remaining flour and beat with a wooden spoon until smooth.
Sprinkle some of the remaining 1/2 cup flour on a board.
Turn dough out onto floured board and knead until smooth and elastic (8 to 10 minutes), adding more flour as needed.
Let dough rest on board while preparing pans.
In a small bowl, combine water, 4 tablespoons of the melted butter, and 1/2 cup of the brown sugar.
Distribute mixture equally among twelve 2 1/2-inch muffin cups; top mixture with pecans.
Roll dough into a 12 by 15-inch rectangle.
Brush surface with the remaining 2 tablespoons butter.
Combine cinnamon with the remaining 1/4 cup brown sugar and sprinkle evenly over buttered dough.
Starting with narrow end, roll rectangle into a cylinder, cut into 12 equal slices, and place, cut side down, in muffin cups.
Let rise, uncovered, in a warm place (80°) until doubled (about l 1/2 hours).
Bake in a 350° oven for about 25 minutes or until tops are golden.
Invert immediately onto a serving plate; let pan remain briefly on rolls so syrup can drizzle over them.
Let cool for 10 minutes before serving.