Yield: 24 Rolls
|3½ cup||All-purpose flour (to 4 c)|
|1 pack||Active dry yeast|
|¾ cup||Granulated sugar|
|3 tablespoons||Butter, melted|
|1 teaspoon||Ground cinnamon|
|⅔ cup||Packed brown sugar|
|¼ cup||Butter or margarine|
|2 tablespoons||Light corn syrup|
|½ cup||Chopped pecans|
BH&G HERITAGE COOKBOOK
In large mixing bowl combine 2 cups flour and yeast. Heat and stir milk, ¼ cup granulated sugar, shortening, and salt just till warm (115-120). Add to dry mixture in bowl; add eggs. Beat at low speed of electric mixer for ½ minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough of remaining flour to make a moderately stiff dough. Knead on floured surface till smooth, 8 to 10 minutes. Shape into ball. Place in greased bowl; turn once. Cover; let rise till double, 45 to 60 minutes.
Punch down; divide in half. Cover; let rest 10 minutes. Roll each half to 12x8-inch rectangle. Brush with the melted butter. Combine remaining ½ cup granulated sugar and cinnamon; sprinkle over dough.
Roll each up jelly-roll style, starting with long side; seal seams.
Slice each roll into 12 pieces. In saucepan mix brown sugar, ¼ cup butter, and corn syrup; cook and stir till butter melts. Distribute mixture evenly in two 9 x 1½-inch round baking pans. Top with nuts. Place 12 rolls, cut side down, in each prepared pan. Cover; let rise till double (about 30 minutes). Bake at 375 for 18 to 20 minutes. Cool 30 seconds; invert on rack and remove pans.