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Buttered Rum-Nut Rolls

southern.chef's picture
Ingredients
  Firmly packed brown sugar 1 Cup (16 tbs) (Divided)
  Butter/Margarine 1 Cup (16 tbs), melted
  Milk 1 Tablespoon
  All purpose flour 2 Teaspoon
  Rum extract 1⁄2 Teaspoon
  Chopped pecans 1⁄4 Cup (4 tbs)
  Frozen bread dough loaf 16 Ounce (Thawed)
Directions

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 (85°), free from drafts, 45 minutes or until doubled in bulk.
Bake at 350° for 25 to 30 minutes.
Turn rolls onto serving tray immediately.

Recipe Summary

Cuisine: 
German
Method: 
Baked
Servings: 
12

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