| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Rolls, Heritage | 24 | Rolls | |
INGREDIENTS
| 3 1/2 | c | All-purpose flour (to 4 c) |
| 1 | pk | Active dry yeast |
| 1 | c | Milk |
| 3/4 | c | Granulated sugar |
| 1/4 | c | Shortening |
| 1 | ts | Salt |
| 2 | Eggs | |
| 3 | tb | Butter, melted |
| 1 | ts | Ground cinnamon |
| 2/3 | c | Packed brown sugar |
| 1/4 | c | Butter or margarine |
| 2 | tb | Light corn syrup |
| 1/2 | c | Chopped pecans |
INSTRUCTIONS
BH&G HERITAGE COOKBOOK In large mixing bowl combine 2 cups flour and yeast. Heat and stir milk, 1/4 cup granulated sugar, shortening, and salt just till warm (115-120). Add to dry mixture in bowl; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough of remaining flour to make a moderately stiff dough. Knead on floured surface till smooth, 8 to 10 minutes. Shape into ball. Place in greased bowl; turn once. Cover; let rise till double, 45 to 60 minutes. Punch down; divide in half. Cover; let rest 10 minutes. Roll each half to 12x8-inch rectangle. Brush with the melted butter. Combine remaining 1/2 cup granulated sugar and cinnamon; sprinkle over dough. Roll each up jelly-roll style, starting with long side; seal seams. Slice each roll into 12 pieces. In saucepan mix brown sugar, 1/4 cup butter, and corn syrup; cook and stir till butter melts. Distribute mixture evenly in two 9 x 1 1/2-inch round baking pans. Top with nuts. Place 12 rolls, cut side down, in each prepared pan. Cover; let rise till double (about 30 minutes). Bake at 375 for 18 to 20 minutes. Cool 30 seconds; invert on rack and remove pans. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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