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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Butter Pecan Rolls Recipe

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This recipe for Butter Pecan Rolls is from The Erickson Family Cookbook Project, 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 cup milk, scalded
1/2 cup sugar
1 tsp. salt
1/2 cup butter
1 oz. yeast
3 eggs, well beaten
4 1/2 cups flour (approximately)
1/2 cup soft butter
1 1/2 cups brown sugar
1 cup pecans
2/3 cup maple syrup

Directions:
Directions:
Place milk, sugar, salt and butter in bowl and stir until butter is melted, cool to lukewarm.
Add crumbled yeast.
Let stand for 20 minutes.
Add eggs and flour gradually.
Beat until smooth.
Turn out on floured pastry cloth and knead until smooth and elastic.
Place in greased bowl and cover with towel.
Let rise until doubled in bulk.
Turn out on floured cloth.
Divide dough into two parts.
Roll each piece into rectangle about 1/2 inch thick.
Spread half of the butter on each piece and sprinkle with brown sugar.
Roll like a jelly roll.
Cut each roll into 12 pieces.
Place in two well-buttered 8 x 8 x 2" pans, sprinkled with nuts.
Let rise until doubled in bulk.
Just before baking, dribble half of the syrup on each pan of rolls.

Bake at 400º for 30 minutes.

Personal Notes:
Personal Notes:
WSJ, 12/23/96

 

 

 

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