| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Not, Sent | 24 | Servings | |
INGREDIENTS
| 4 | c | All-purpose flour; divided |
| 1 | pk | Active dry yeast |
| 1 1/4 | c | Warm milk; ( 120-130° ) |
| 1/4 | c | Shortening |
| 1/4 | c | Sugar |
| 1 | ts | Salt |
| 1 | Egg | |
| 1/2 | c | Packed brown sugar |
| 1/2 | c | Sugar |
| 1/4 | c | Butter or margarine; melted |
| 1 | ts | Ground cinnamon |
| 1 | c | Sugar |
| 1 | ts | Ground cinnamon |
| 1/2 | c | Chopped pecans |
| 1/4 | c | Butter or margarine; melted |
INSTRUCTIONS
FILLING TOPPING In a mixing bowl, combine 2 cups flour and yeast. Combine milk, shortening, sugar and salt; add to flour mixture and beat for 1 minute. Add egg; beat on low speed for 1 minute. Beat on medium for 3 minutes. Add enought remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, combine filling ingredients; set aside. For topping, combine sugar, cinnamon and pecans; set aside. Punch dough down; divide in half. On a floured surface, roll one portion into a 12-inch square. Spread with half of the filling. Roll up tightly and pinch to seal. Cut into 1-inch slices and place on greased baking sheets (four slices per sheet.) Cover with waxed paper; flatten slices with palm of hand into 3-inch circles. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. Cover with waxed paper and flatten or roll into 5-inch diameter. Brush with butter; sprinkle with topping. Cover with waxed paper; roll or flatten again. Bake at 400° for 10-12 minutes or until browned. Recipe by: Country Woman - March/April 1998 Posted to MC-Recipe Digest by Carol Taillon <taillon@access.mountain.net> on Mar 5, 1998
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