| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 16 | Servings | |
INGREDIENTS
| 1 | Cake compressed yeast, 1 | |
| envelope may be used | ||
| 1/4 | c | Lukewarm water |
| 1 | c | Milk, scalded |
| 1/4 | c | Shortening |
| 1/4 | c | Sugar |
| 1 | t | Salt |
| 3 1/4 | up to | |
| 3 1/2 | c | Sifted all purpose flour |
| 1 | Beaten egg | |
| 2 | T | Melted butter |
| 1/2 | c | Sugar |
| 2 | t | Cinnamon |
| 1/2 | c | Brown sugar |
| 1/4 | c | Butter |
| 1 | T | Light corn syrup |
| 1/3 | c | Pecans per pan |
INSTRUCTIONS
submitted by: willirk@visuallink.com Hello again, Dave. I've been enjoying everyone's recipes and feeling guilty for not contributing more, so as I was paying off a job done by middle son with a batch of these - I thought I would send it along. I don't know the origin; all I can tell you is that I never have any left... These rolls can be frozen and reheated beautifully. I think this recipe originally was from a Better Homes and Gardens Cookbook, but I can't be sure - I've been making these for over 20 years. The recipe can be doubled successfully (yielding 2 sheet cake pans or 32 rolls). Soften yeast in lukewarm water. Combine next 4 ingredients; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form a soft dough; beat well. Brush top lightly with soft shortening; cover and let rise in warm place until double (1-1/2 to 2 hours). Punch down; turn out on lightly floured surface and divide dough in half. Roll each piece in 12 x 8 rectangle. FILLING: Brush each rectangle with 2 tablespoons melted butter. Combine 1/2 cup sugar and 2 tsps cinnamon; sprinkle half over each rectangle. Roll each rectangle as for a jellyroll, beginning with long side; seal edge. Cut each roll in eight 1-1/2-inch slices. TOPPING: In each of two loaf pans or one sheet cake pan or 2 cake pans, mix 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon light corn syrup. Heat slowly, stirring frequently till blended. Remove from heat. Spring 1/3 cup pecans in each pan. Place 8 rolls cut side down in each pan. Cover; let rise in warm place until double (35 to 45 minutes). Bake in moderate oven (375 degrees) for 25 minutes or until done. Cool 2 or 3 minutes; invert on rack and remove pans. Makes 16 rolls. (If you leave the rolls in the pans to cool longer than a couple of minutes, they will stick as the caramel topping sets up. You can either place them back in the oven for a couple of minutes to heat up the caramel or try a warm water bath. I find it easier to turn them out quickly - so don't wander too far after removing the rolls from the oven.) Kathie W. (kitwilli) In the Blue Ridge Mountains of Virginia DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 22 APRIL 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 246
Calories From Fat: 74
Total Fat: 8.4g
Cholesterol: 24.9mg
Sodium: 596.6mg
Potassium: 109.9mg
Carbohydrates: 38.4g
Fiber: <1g
Sugar: 16.5g
Protein: 4.6g