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Giant Upside Down Pecan Rolls

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  Milk 2⁄3 Cup (10.67 tbs)
  Sugar 1 3⁄4 Cup (28 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Active dry yeast 2 Tablespoon (2 Packages)
  Warm water 1⁄2 Cup (8 tbs) (About 110°)
  All-purpose flour 6 Cup (96 tbs), unsifted
  Eggs 2
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Ground cinnamon 1 Tablespoon
  Coarsely chopped pecans 1 Cup (16 tbs)
  Water 1 Tablespoon
  Brown sugar nut syrup 1⁄2 Cup (8 tbs)

In a pan, combine milk, 3/4 cup of the sugar, salt, and the 1/2 cup butter (cut in pieces).
Heat, stirring, to about 110° (butter need not melt completely).
In a large bowl, dissolve yeast in water.
Blend in milk mixture.
Gradually mix in 3 cups of the flour, then beat for 5 minutes.
Beat in 1 whole egg and 1 egg yolk (reserve remaining egg white), then gradually beat in enough of the remaining flour (about 2 cups) to make a stiff dough.
Turn dough out onto floured board; knead until smooth and satiny (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 2 hours).
Punch dough down.
Knead briefly on a lightly floured board to release air; let rest for 10 minutes.
Then roll and stretch dough into a 24 by 18-inch rectangle.
Brush evenly with the 1/4 cup melted butter.
Combine the remaining 1 cup sugar with cinnamon; sprinkle evenly over butter, then sprinkle with pecans.
Starting with a narrow side, roll up jelly-roll fashion.
Moisten edge of dough with water and pinch it snugly against roll to seal.
With a sharp knife, cut roll into 6 equal parts.
Prepare brown sugar nut syrup, pour into pan, and arrange slices cut side up in pan.
Cover; let rise in a warm place until almost doubled (about 1 1/2 hours).
Brush surfaces of rolls with reserved egg white beaten with 1 teaspoon water.
Bake, uncovered, in a 350° oven for 30 to 35 minutes or until well browned.
Immediately invert onto a serving tray.
Brown sugar-nut syrup.
Boil together 1/4 cup butter or margarine, 2 tablespoons water, and 1 cup firmly packed dark brown sugar for 1 minute.
Immediately pour into a 9 by 13-inch baking pan; tilt pan so syrup forms an even layer.
Arrange 1 cup pecan halves, flat side up, on syrup.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6921 Calories from Fat 2098

% Daily Value*

Total Fat 243 g373.3%

Saturated Fat 101 g505.1%

Trans Fat 0 g

Cholesterol 800.9 mg267%

Sodium 2314.2 mg96.4%

Total Carbohydrates 1087 g362.2%

Dietary Fiber 45.5 g181.8%

Sugars 405.4 g

Protein 119 g237.8%

Vitamin A 99.3% Vitamin C 3.2%

Calcium 63.4% Iron 254.8%

*Based on a 2000 Calorie diet

Giant Upside Down Pecan Rolls Recipe