| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Bread, Osg, Rolls |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Shortening |
| 2/3 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Salt |
| 2 |
|
Yeast cakes |
| 1 |
c |
Waer; lukewarm |
| 2 |
c |
Milk; warm |
| 10 |
c |
Flour |
|
|
Filling;——————- ——————— |
| 1/2 |
c |
Brown sugar |
| 2 |
ts |
Cinnamon |
| 1/2 |
c |
Butter; melted |
| 1 |
c |
Pecan nuts |
INSTRUCTIONS
Cream shortening and sugar, add eggs, salt and beat well. Dissolve
yeast in warm water, combine with warm milk and above mixture, add
flour. Knead until smooth, let rise until light. This dough will keep
3 days in a cool place. Roll on board to 1/2 inch in thickness. Spread
with melted butter, sugar and cinnamon. Roll as for jelly roll. Cut in
1 inch slices. In bottom of each pan place 1 t. butter, 1 t. sugar and
3 pecan meats. Place slices, cut side down, in muffin pans. Set in
warm place to rise and bake 15 to 20 minutes.
Note: No temperature give. Assume a hot 400 F. oven.
Source: Hancock County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip
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