INGREDIENTS

INSTRUCTIONS

Combine 1 1/2 cups warm water and 1/4 cup sugar in large bowl.
Sprinkle yeast over and let stand until foamy, about 6 minutes. Mix
in vegetable oil and salt. Add enough flour, 1 cup at a time, to form
soft dough. Turn dough out onto floured work surface. Knead dough
until smooth and elastic, adding more flour if sticky, about 10
minutes.
Lightly oil another large bowl. Place dough in bowl; turn to coat
with oil. Cover bowl with plastic wrap, then cover with kitchen
towel. Let dough rise in warm draft-free area until doubled in
volume, about 1 hour.
Beat butter, cinnamon and remaining 1 1/2 cups sugar in medium bowl to
blend.
Turn dough out onto floured work surface (do not punch down). Roll
out or press dough gently to 16x10-inch rectangle. Using spatula,
spread 1 cup butter mixture evenly over dough. Sprinkle with chopped
pecans. Starting at 1 long side, roll up dough jelly-roll style,
forming log. Pinch seam and ends to seal.
Cut log crosswise into 12 equal pieces. Spread remaining butter
mixture over bottom of 15x10x2-inch metal baking pan. Sprinkle 1 cup
pecan halves evenly over butter mixture in pan. Arrange rolls, cut
side down, in prepared pan, spacing evenly. Cover pan with plastic
wrap. Let rolls rise in warm draft-free area until light and puffed,
about 30 minutes.
Position rack in center of oven and preheat to 325F. Bake cinnamon
rolls uncovered until tops are golden brown, about 35 minutes.
Remove pan from oven. Using sharp knife, cut around sides of pan.
Place large baking sheet over pan. Using oven mitts as aid, hold
baking sheet and pan together and turn over, releasing cinnamon rolls
onto sheet. Serve cinnamon rolls warm or at room temperature.
Makes 12 rolls.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 4691 Calories (kcal); 352g Total Fat; (64% calories from
fat); 25g Protein; 407g Carbohydrate; 496mg Cholesterol; 2184mg
Sodium Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable;
0 Fruit; 69 Fat; 23 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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