"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easy Sweet Rolls Recipe

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This recipe for Easy Sweet Rolls, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Sword
Added: Sunday, April 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 8-oz. cans refrigerated crescent rolls
6 T. butter, softened
1/2 c. firmly packed brown sugar
1/4 c. shopped pecans
1 T. sugar

Topping:
2/3 c. powdered sugar
1 T. Half & Half or Whipping Cream
1/4 tsp. almond extract
1/8 tsp. salt

Directions:
Directions:
Unroll crescent rolls and separate dough along center perforations to seal. Press diagonal perforations to seal. Stir together butter and next 3 ingredients. Spread evenly over 1 side of each rectangle. Roll up jelly roll style. Place rolls on baking sheet and freeze for 10 minutes. Gently cut each log into 6 (1 inch) slices using serrated knife. Place rolls 1/4 inch apart into 2 (8 inch) greased pans. Bake at 375 degrees for 15 - 18
minutes. Spread icing on warm rolls.

Number Of Servings:
Number Of Servings:
24

 

 

 

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