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"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

Pecan Carmel Rolls Recipe

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This recipe for Pecan Carmel Rolls is from Come Now, Let Us Gather Round My Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg active dry yeast
1 c warm water (105 - 115 degrees)
1/4 c sugar
1 tsp salt
2 tbls margarine, softened
1 egg
3 1/4 to 3 1/2 c flour
1/3 c margarine, softened
1/2 c brown sugar
1 tbls corn syrup
2/3 c pecan halves
1/2 c granulated sugar
2 tsp cinnamon
Directions:
Directions:
In a mixing bowl dissolve yeast in warm water. Stir in 1/4 c sugar, salt, 2 tbls margarine, egg and 2 cups of flour. Beat until smooth. With spoon or hand work in enough remaining flour until dough is easy to handle. Place greased side up, in greased bowl. Cover tightly. Refrigerate overnight or up to 4-5 days.

Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased, oblong pan 13x9x2". Combine 1/2 c sugar and cinnamon. On floured board roll dough into a 15x9" oblong. Spread with melted margarine and sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at wide side. Seal edge well. Cut into 1" slices and place in prepared pan. Cover; let rise in warm place until double, about 1 1/2 hours. (if kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.)
Heat oven to 375º F. Bake 25 to 30 minutes. Makes 15 rolls.

 

 

 

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