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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Ann Ullman's Pecan Rolls Recipe

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This recipe for Ann Ullman's Pecan Rolls is from Down Home Cookin' with the Davis Girls, 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:  
12 frozen dinner rolls (Like Rhodes)
1 small box butterscotch cook & serve pudding
1 small box vanilla cook & serve pudding
1 1/2 to 2 cups pecans or more to cover bottom of 9x13 pan
Syrup:
1 cup brown sugar
1/2 cup butter (1 stick)
Directions:
Directions:
Slightly thaw 12 rolls and cut in half.
Mix together the dry puddings in a bowl.
Roll each roll half in pudding and put on top of the pecans.
Sprinkle with cinnamon if you like
Use the remaining pudding and sprinkle over the rolls.
Melt the butter and brown sugar. Heat butter to just melted, and stir in brown sugar to almost boiling. Remove from heat and cool to room temperature.
Pour over rolls.
Spray plastic wrap with oil and cover rolls.
Place rolls in cold oven. Let rolls rise until double in size or overnight. Carefully remove plastic wrap.
Bake at 350º for 30-35 minutes. Lay foil over rolls the last 15 minutes.
Let cool 5 minutes and then turn out onto tray
Number Of Servings:
Number Of Servings:
makes 24 small rolls
Personal Notes:
Personal Notes:
Be sure to use cook and serve pudding mixes and not instant.

You can also make in a bundt pan--just spray the pan well, put the rolls in the pan, sprinkle the puddings on top, then pecan pieces over the pudding powder and then top off with brown sugar/butter mixture. Push rolls hanging over back into pan, remove the plastic wrap, and turn on oven to 325º, leaving pan in oven as it preheats. bake about 25 minutes until rolls seem firm on top and one in the middle. Don't overbake!

 

 

 

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