Honey pecan rolls

Yield: 1 servings

Measure Ingredient
\N \N Makes about 3 Dozen Rolls
\N 2 Tbs. Granulated Sugar
\N 1 Tbs. Salt 8 1/2 to 9 cups All-purpose Flour
\N 2 cups Honey
\N 2 cups Pecan Halves

2 (¼-oz.) packages Active Dry Yeast 2½ cups Warm Water (110-F Degrees) ½ cup Instant Nonfat Dry Milk Powder ½ cup Vegetable Oil

½ cup Butter, melted ½ cup Butter, cut into small pieces In a large mixing bowl, dissolve yeast in ½ cup warm water. Add remaining water, dry milk, vegetable oil, sugar, salt, and 3 cups of the flour.

Combine with an electric mixer set on medium speed for 3 minutes, or until smooth. Stir in just enough of the remaining flour to form a soft dough.

Turn dough out of the bowl onto a lightly floured surface. Knead until smooth and elastic, at least 6 to 8 minutes. Place dough in a greased bowl, turning once to grease entire surface. Cover the bowl with a damp cloth.

Let rise in a warm place until doubled in size, about 1 hour.

When bread dough is light, punch down and let stand a few minutes. Divide the dough in half, and roll out each half to about ½-inch thick.

Brush the dough with half the melted butter, then spread with one-fourth of the honey and nuts. Roll like a jelly roll, seal edges firmly, and cut into 1-inch slices. Repeat the process with the remaining bread dough.

In the bottom of a baking pan, place half the butter that's cut into small pieces. Spread half the remaining honey over the butter pieces, and scatter pecans over it. Place rolls about an inch apart on the honey-butter-nut mixture. Repeat on another baking pan with the remaining ingredients.

Cover and let rise until double in bulk. Bake in a moderate oven (pre-heated to 375-F) for 20 to 25 minutes. Let rolls stand in pan a minute or so after baking, then immediately turn them upside-down on wax paper to cool.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Sep 1, 1999, converted by MM_Buster v2.0l.

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