Ingredients: |
Ingredients: 1 pkg. dry yeast (about 2 1/4 tsps.)
1 tsp. granulated sugar
1/4 c. warm water
4 c. flour, divided
1/4 c. granulated sugar
1 tsp. ground nutmeg
3/4 tsp. salt
1 c. evaporated skim milk, divided
1/4 c. water
1 large egg, lightly beaten
Cooking spray
1 1/4 c. dark brown sugar, divided
1/3 c. dark corn syrup
2 tbsps. margarine or butter
3/4 c. chopped pecans
1 tbsp. ground cinnamon
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Directions: |
Directions:©Dissolve yeast & 1 tsp. sugar in 1/4 c. warm water in bowl; let stand 5 min. Lightly spoon flour into dry measuring cups; level with knife. Place 3 3/4 c. flour, 1/4 c. sugar, nutmeg & salt in food processor; pulse 2 times or til blended. Combine 2/3 c. milk, 1/4 c. water, & egg. with processor on, slowly add milk mixture & yeast mixture thru food chute; process til dough forms a ball. Put on floured board & knead 8 min.; add enough of remaining flour, t tbsp. at a time. Put in bowl coated with cooking spray. Cover & let rise for 45 min. Combine 1/3 c milk, 1 c. brown sugar, corn syrup & margarine in small saucepan; bring to a boil. Remove from heat. Divide pecans evenly between 2 (9") round cake pans coated with cooking spray. Top each with half of brown sugar mixture. Punch dough down; let rest 5 min. Roll into a 24 x 10" rectangle on a lightly floured surface; coat surface w/ cooking spray. Combine 1/4 c. brown sugar & cinnamon in bowl; sprinkle over dough. Begin with long side, roll up jell-roll fashion; pinch seam to seal. Cut roll into 24 (1") slices. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray, & let rise in refrig. 8 to 24 hrs. |
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