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Pecan Rolls

New.Wife's picture
Ingredients
  Milk 1⁄2 Cup (8 tbs)
  Butter 4 Tablespoon
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Egg 1 Large, lightly beaten (At Room Temperature)
  Active dry yeast 1⁄4 Ounce (1 Package)
  Granulated sugar 1 Teaspoon
  Warm water 1⁄4 Cup (4 tbs) (At 115F)
  All purpose flour 3 Cup (48 tbs)
  Melted butter 3 Tablespoon
  Cinnamon 1 Teaspoon
  Granulated sugar 6 Tablespoon
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Chopped pecans 1 Cup (16 tbs)
Directions

In a saucepan, scald milk.
Add the 4 tablespoons butter, sugar, and salt; stir until butter melts.
Cool to room temperature.
Stir in egg; set aside.
In a small bowl, dissolve yeast and sugar in water.
Set aside for about 5 minutes.
In a mixing bowl, combine milk mixture and yeast mixture; blend well.
Stir in 1 cup of the flour.
Gradually work in remaining flour until dough holds together.
Turn dough out onto a lightly floured surface.
Knead until smooth.
Place dough in a greased bowl; turn to grease top.
Place in a warm, draft-free area to rise until doubled in bulk, about 1 1/2 hours.
Preheat oven to 375°F.
Turn dough out onto a lightly floured surface.
Roll out to an 8 x 16-inch rectangle.
Brush the top with melted butter.
Sprinkle cinnamon and sugar evenly over dough.
Roll up jelly roll style.
Cut into 12 pieces.
Generously grease a 12-cup muffin pan.
Sprinkle brown sugar and pecans into the bottom of each cup.
Top with round of dough.
Cover and let rise for 3 minutes in a draft-free area.
Bake for 15 minutes.
Turn rolls out onto a baking rack to cool.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Baked
Ingredient: 
Pecan

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