Buttered Rum-Nut Rolls
|Firmly packed brown sugar||1 Cup (16 tbs) (Divided)|
|Butter/Margarine||1 Cup (16 tbs), melted|
|All purpose flour||2 Teaspoon|
|Rum extract||1⁄2 Teaspoon|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Frozen bread dough loaf||16 Ounce (Thawed)|
Combine 1/2 cup brown sugar, 1/4 cup butter, milk, flour, and 1/2 teaspoon rum extract, cook over low heat until mixture boils.
Pour into a lightly greased 10- x 7- x 1 1/2-inch baking pan.
Sprinkle pecans over sugar mixture.
Roll dough on a lightly floured surface to measure a 14- x 12-inch rectangle.
Brush dough with 1 tablespoon melted butter.
Mix remaining 1/2 cup brown sugar and 1/2 teaspoon rum extract, sprinkle over dough.
Roll dough tightly jellyroll fashion, beginning at long side, being careful to keep it 14 inches in length.
Cut roll into 12 slices, place in prepared pan.
Brush top with remaining butter.
Cover and let rise in a warm place (85Â°), free from drafts, 45 minutes or until doubled in bulk.
Bake at 350Â° for 25 to 30 minutes.
Turn rolls onto serving tray immediately.