Yield: 1 Servings
|1 \N||Recipe basic sweet dough; (posted)|
|¾ cup||Firmly packed brown sugar|
|½ cup||Chopped pecans|
|3 tablespoons||Light corn syrup|
|2 tablespoons||Butter; melted|
Combine 14 cup brown sugar, ¼ cup pecans and cinnamon; set aside. Combine 12 cup brown sugar, corn syrup and 14 cup pecans. Spread in bottom of buttered 13 x 9 inch pan. Roll out dough on floured surface to an 18 x 12-inch rectangle. Brush with butter. Sprinkle dough with remaining brown sugar and pecans and cinnamon mixture. Starting with 18-inch side, roll jelly-roll fashion. Cut into eighteen 1-inch slices; place, cut side down, in prepared pan.
Cover; let rise in warm place until doubled, 45 to 60 minutes. Bake at 375 degrees for 25 to 30 minutes. Cool 1 minute, then invert onto wire rack over waxed paper. Let stand 1 minute before removing pan.
Tip: Rolls may be baked in 18 well-buttered individual muffin cups. Do not add chopped pecans to syrup but place 3 pecan halves in each cup. Bake at 375 degrees for 15 to 20 minutes. YIELD 18 Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one had no rating.
Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" <ejohnston@...> on Nov 29, 1997