Sugar Crisp Rolls
|Unsifted flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Milk||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Egg||1 (At Room Temperature)|
|Chopped pecans||1 Cup (16 tbs), chopped|
|Melted margarine||1 Tablespoon|
Mix 3/4 cup flour, 1/4 cup sugar, salt and undissolved yeast thoroughly in a large bowl.
Combine the milk, water and 1/4 cup margarine in a saucepan and place over low heat until liquids are warm.
Margarine does not need to melt.
Add to dry ingredients gradually and beat for 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
Add the egg and 1/4 cup flour, and beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough remaining flour to make a soft dough.
Turn out onto a lightly floured board and knead for 8 to 10 minutes or until smooth and elastic.
Cover and let rise in a warm place, free from draft, for about 1 hour or until doubled in bulk.
Punch down and let rise for 30 minutes longer.
Combine remaining sugar and pecans.
Punch dough down.
Turn out onto a lightly floured board and roll out to a 9 x 18-inch rectangle.
Brush with melted margarine and sprinkle with half the sugar mixture.
Roll up from long side as for jelly roll and seal edges.
Cut into 1-inch slices.
Roll each slice of dough into a 4-inch circle, using remaining sugar mixture in place of flour on board and coating both sides with sugar mixture.
Place on greased baking sheets.
Cover and let rise in a warm place, free from draft, for about 30 minutes or until doubled in bulk.
Bake in 375-degree oven for 10 to 15 minutes or until done.
Remove from baking sheets and cool on wire racks.