Yield: 18 Servings
|1||Cake compressed yeast|
|(1 envelope may be used)|
|¼ cup||Lukewarm water|
|1 cup||Milk, scalded|
|3½ cup||Sifted all purpose flour|
|2 tablespoons||Melted butter|
|½ cup||Brown sugar|
|1 tablespoon||Light corn syrup.|
I think this recipe originally was from a Better Homes and Gardens Cookbook, but I can't be sure - I've been making these for over 20 years. The recipe can be doubled successfully (yielding 2 sheet cake pans or 32 rolls).
Soften yeast in lukewarm water. Combine next 4 ingredients; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in yeast and egg.
Gradually add remaining flour to form a soft dough; beat well. Brush top lightly with soft shortening; cover and let rise in warm place until double (1½ to 2 hours). Punch down; turn out on lightly floured surface and divide dough in half. Roll each piece in 12 x 8 rectangle.
Brush each rectangle with 2 tablespoons melted butter. Combine ½ cup sugar and 2 tsps cinnamon; sprinkle half over each rectangle.
Roll each rectangle as for a jellyroll, beginning with long side; seal edge. Cut each roll in eight 1 ½-inch slices. TOPPING: In each of two loaf pans or one sheet cake pan or 2 cake pans, mix ½ cup brown sugar, ¼ cup butter and 1 tablespoon light corn syrup. Heat slowly, stirring frequently till blended. Remove from heat. Spring
⅓ cup pecans in each pan.
Place 8 rolls cut side down in each pan. Cover; let rise in warm place until double (35 to 45 minutes). Bake in moderate oven (375 degrees) for 25 minutes or until done. Cool 2 or 3 minutes; invert on rack and remove pans. Makes 16 rolls.
(If you leave the rolls in the pans to cool longer than a couple of minutes, they will stick as the caramel topping sets up. You can either place them back in the oven for a couple of minutes to heat up the caramel or try a warm water bath. I find it easier to turn them out quickly - so don't wander too far after removing the rolls from the oven.)
Kathie W. (kitwilli) In the Blue Ridge Mountains of Virginia