| 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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