| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Inn recipes, Pastries | 1 | Servings | |
INGREDIENTS
| Dough: | ||
| 1 | pk | Fast rising yeast |
| 1/4 | c | Melted butter |
| 1/2 | c | Warm milk |
| 2/3 | c | Warm water |
| 3 1/2 | c | Flour |
| 2 | Eggs | |
| 3 | tb | Sugar |
| 1 | ts | Salt |
| Carmel glaze: | ||
| 1/2 | c | Butter |
| = (real butter is best) | ||
| 1 | c | Brown sugar |
| 2 | tb | Corn syrup |
| 1 | ts | Vanilla |
INSTRUCTIONS
Sprinkle yeast over warm water--let stand 1 minute or so to dissolve. Combine warm milk, eggs, sugar, salt and butter in large bowl and mix well. Stir in dissolved yeast. Add 2 cups flour and beat until smooth and blended. Add rest of flour until dough holds together. Turn out on floured surface and knead until smooth. Put in large bowl. Cover with plastic wrap and place in warm place until doubled. If you have a bread machine with a mannual cycle. Follow directions on machine. Melt butter for glaze and add other ingredients. Divide evenly in two 8 inch pans. Sprinkle pecans on top. After dough has risen, divide in two and roll out into rectangle. Spread with butter and sprinkle with sugar and cinnamon. Roll up like jelly roll and cut in 12 pieces. Put in pan. Repeat with remainder of dough. Let rise until double. Bake at 350 degrees (bottom rack of oven) 25 minutes. Let set 5 minutes and then invert on serving plate. Serve warm.JM. Wagner's 1844 Inn Sandusky, Ohio Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland) on Mar 31, 1998
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