Yield: 8 servings
|1 pack||Dry Yeast|
|¾ cup||Brown Sugar|
|½ cup||Pecans -- chopped|
|1 tablespoon||Milk Or Light Cream|
In large mixing bowl, combine half the flour and the yeast. In a saucepan heat the milk with margarine, sugar, and salt until margarine has melted. Add to flour mixture. Add eggs and beat with electric mixer for about 4 mins. Stir in remaining flour.
Turn dough out on floured surface and knead until smooth and elastic, 3 to 5 mins. Shape into ball, place in greased bowl and let rise in warm place until double, about 1 hour. Combine brown sugar, cinnamon and flour. Cut in margarine until crumbly. Set aside.
Punch down dough, turn out on lightly floured surface and roll into a 12-inch square. Sprinkle filling over dough; top with raisins and pecans and roll up, pinching edges to seal. Slice into eight 1½-inch rolls. Arrange, cut side up, in a greased 13 x 9 x 2-inch baking pan. Cover and let rise again until nearly double. Brush dough lightly with milk and bake in a preheated 375 F oven for 25 mins or until lightly browned. Brush again with milk or cream and remove from pan to cool on wire rack. Drizzle powdered sugar glaze on top if desired. Serve warm.
Makes 8 large rolls.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-06-95 (00:49) (159) Fido: Cooking