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Category: |
Category: |
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Rolls |
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Ingredients: |
Ingredients: 1 cake Compressed yeast cake or 1 env. Yeast.
¼ cup Luke warm water
1 cup Milk, scalded
¼ cup Shortening
¼ cup Sugar
1 tsp Salt
3½ cup All-purpose flour
1 Beaten egg
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Directions: |
Directions:Soften yeast in warm water. Scald milk and combine with shortening, sugar, and salt. Cool to lukewarm. Add 1 cup of 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 ½ to 2 hours) Punch down; turn out on a lightly floured surface and divide dough in half. Roll each piece into 12 x 8 rectangles. |
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Filling |
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Ingredients: |
Ingredients: Filling:
2 tbsp Melted butter
½ cup Sugar
2 tsp Cinnamon
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Directions: |
Directions:Brush each rectangle with 2 tablespoons of melted butter. Combine ½ cup sugar and 2 teaspoons cinnamon; sprinkle half over each rectangle. Roll each rectangle as for a jellyroll, beginning with long side; seal |
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Topping |
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Ingredients: |
Ingredients: Topping:
½ cup Brown sugar
¼ cup Butter
1 tbsp Light corn syrup
½ cup Pecans, chopped
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Directions: |
Directions:Mix ½ cup brown sugar, ¼ cup butter and 1 tablespoon light corn syrup. Heat slowly, stirring frequently till blended; remove from heat and pour into two loaf pans or one sheet cake pan; add ⅓ cup pecans in each pan.
Place eight rolls cut side down in each pan. Cover, let rise in warm place until double (about 35 to 40 minutes). Bake in moderate oven 375° for 25 minutes or until done.
Let rest about 5 minutes and invert onto serving platter. |
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This recipe for Butter Pecan Rolls is from