|1 pack||Yeast, dry|
|3 cups||Flour, all-purpose|
|1 cup||Butter; softened|
|8 ounces||Sour cream|
|½ cup||Pecans; chopped|
|¾ teaspoon||Cinnamon, ground|
|2 cups||Sugar, powdered|
POWDERED SUGAR GLAZE
Combine yeast and flour; add butter, mixing well. Stir in egg yolks an dsour cream. Shape dough into 4 balls; wrap in waxed paper, and refrigerate overnight.
Combine sugar, pecans, and cinnamon; set aside.
Work 1 portion of dough at a time; place on a lightly floured surface, and roll into a ¼ inch thick circle. Spread ¼ cup sugar mixture evenly over each circle, and cut into 16 equal wedges. Roll up each wedge, beginning at wide end and rolling to point; seal points firmly. Place on greased baking sheets, point side down.
Bake at 350 degrees for 18 minutes or unitl lightly browned. Transfer to wire racks; drizzle with glaze while still warm.
Powdered Sugar Glaze: Combine sugar and milk, stirring unitl smooth.
Yield: about 1 cup.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
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