Pecan yeast rolls
3 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Yeast, dry |
| ¼ | cup | Water; very warm |
| 1 | cup | Milk |
| ¼ | cup | Shortening |
| ⅓ | cup | Sugar |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Lemon rind; grated |
| 2 | Eggs; beaten | |
| 5 | cups | Flour, all-purpose |
| ⅓ | cup | Butter (or marg.); melted |
| 1 | cup | Sugar, light brown; firmly packed |
| 1 | cup | Pecans; chopped |
| 108 | Pecan halves | |
Directions
Dissolve yeast in very warm water. Scald milk and add shortening, sugar, salt, and lemon rind. Cool to lukewarm. Stir in beaten eggs and dissolved yeast. Add half the flour and beat thoroughly. Add remaining flour and mix well. Turn out onto lightly floured board and knead lightly. Place in greased bowl; cover and set in a warm place.
Allow dough to rise until double in bulk. When light, punch down and turn out onto floured board. Roll dough in large rectangle about ½ inch thick. Spread with melted butter or margarine, brown sugar, and chopped pecans. Roll up jellyroll fashion, and cut in ¾" slices.
Grease muffin tins and place 3 pecan halves in bottom of each cup; put a slice of the roll on top, cut side down. Allow to rise again until double in bulk. Bake at 400 degrees for 15 to 18 minutes.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94