Pour over crackers. Bake at 400 degrees
Source of Recipe
U/K
List of Ingredients
For the dough:
1 package (about 1 Tbs, 15 ml) dry yeast
1/2 cup (125 ml) warm water
3 cups (750 ml) all-purpose flour
1/4 cup (60 ml) sugar
1 tsp (5 ml) salt
1/2 cup (125 ml) milk
1/4 cup (60 ml) butter, melted
1 egg
For the filling:
1/4 cup (60 ml) sugar
1/4 cup (60 ml) chopped pecans or walnuts
1/2 tsp (2 ml) ground cinnamon
For the topping:
1 cup (250 ml) heavy cream
1 cup (250 ml) brown sugar, packed
1/2 cup (125 ml) chopped pecans or walnuts
1 tsp (5 ml) vanilla extractRecipe
Dissolve the yeast in the warm water and let sit for 5 minutes, until
the mixture begins to foam. Combine the flour, sugar, and salt in a
large mixing bowl. Combine the egg and melted butter in a second bowl
and add the egg mixture and the yeast mixture to the dry ingredients.
Mix until combined and knead on a lightly floured surface for 10
minutes. Let rise until doubled in volume, about 1 hour. Punch the
dough down and roll into a rectangle about 11 x 13 inches (28 x 33
cm). Sprinkle with the filling and roll into a log, stretching it to
about 16 inches (40 cm) in length. Slice into 1-inch (2.5 cm) slices.
Mix together the topping ingredients and divide between two greased
8-inch (20 cm) round cake pans. Arrange 8 rolls in each pan and allow
to rise for 30 minutes. Bake in a preheated 350F (180C) oven for 20
to 30 minutes, until golden brown. Invert onto serving plates while
still warm. Makes 16, to serve 8 to 12.
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