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Sugar-Crisp Rolls

American.Platter's picture
Ingredients
  Unsifted flour 2 1⁄2 Cup (40 tbs)
  Sugar 1 1⁄4 Cup (20 tbs)
  Salt 1⁄2 Teaspoon
  Dry yeast 1
  Milk 1⁄4 Cup (4 tbs)
  Margarine 1⁄4 Cup (4 tbs)
  Egg 1
  Chopped pecans 1 Cup (16 tbs)
  Melted margarine 1⁄4 Cup (4 tbs)
Directions

Mix 3/4 cup flour, 1/4 cup sugar, salt and undissolved yeast thoroughly in large bowl.
Combine milk, water and 1/4 cup margarine in saucepan; place over low heat until liquids are warm.
Margarine does not need to melt.
Add to dry ingredients gradually; beat for 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
Add egg and 1/4 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough remaining flour to make soft dough.
Turn out onto lightly floured board; knead for 8 to 10 minutes or until smooth and elastic.
Cover; let rise in warm place, free from draft, for about 1 hour or until doubled in bulk.
Punch down; let rise for 30 minutes longer.
Combine remaining sugar and pecans.
Punch dough down.
Turn out onto lightly floured board; roll out to 9 x 18-inch rectangle.
Brush with melted marga- rine; sprinkle with half the sugar mixture.
Roll up from long side as for jelly roll; seal edges.
Cut into 1-inch slices.
Roll each slice of dough into 4-inch circle, using remaining sugar mixture in place of flour on board, coating both sides with sugar mix- ture.
Place on greased baking sheets.
Cover; let rise in 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; cool on wire racks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Interest: 
Party

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