Cinnamon Pecan Rolls
Source of Recipe
From "Farm Journal's Country Cook Book"
List of Ingredients
- 1 cup milk, scalded
- 1 package granular or compressed yeast
- 6 Tbsp shortening
- 2 Tbsp butter or margarine
- ¾ cup granulated sugar, divided
- 1 tsp salt
- 2 egg yolks or 1 egg, beaten
- About 3 cups sifted flour, plus extra for kneading
- Melted butter or margarine
- ½ cup brown sugar
- 2 tsp cinnamon
- 1½ cups pecans
- Caramel Syrup (recipe follows)
Instructions
- Cool milk to lukewarm (110°); sprinkle granular yeast over top. (Or cool to lukewarm -- 85° -- and crumble compressed yeast over top.) Cream shortening and the 2 tablespoons of butter; add ¼ cup of the granulated sugar and salt, and cream together until light and fluffy. Add egg yolks or egg, yeast-milk mixture, and enough flour to make a soft dough. Knead until smooth and elastic on lightly floured cloth or board. Place in greased bowl, cover and let rise until doubled.
- Divide dough in half; roll into two rectangles, 9 x 13 inches each, about ¼ inch thick. Brush with melted butter or margarine. Mix together the remaining ½ cup granulated sugar, the brown sugar, and cinnamon; sprinkle each piece of dough with half of the mixture. Roll up like a jelly-roll and cut into 1-inch slices. Drop slices, cut side down, in greased muffin pans containing about 1 tablespoon of the caramel syrup and 4 to 5 pecans, rounded side down in syrup. Let rise.
- Bake at 400° for 12 to 15 minutes. Remove from oven; flip pans over at once onto large tray. Let pans stand over rolls a minute, so syrup drains onto them.
Makes 3 dozen.
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CARAMEL SYRUP
• 1 cup corn syrup (light or dark)
• 1 cup brown sugar
• ¼ cup butter
In saucepan over low heat or in top of double boiler, combine the syrup, sugar and butter, and heat slowly.
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