STICKY PECAN SWEET ROLLS
Source of Recipe
Arizona State Fair Blue Ribbon Recipes
Recipe Introduction
Publisher: Golden West Publishers
Posted: Saturday, December Eunice Moore - Phoenix, AZ 08, 2001, 0:00 p.m. MST
List of Ingredients
1/2 cup oil
1/2 cup sugar
2 eggs
2 cups warm water
2 pkgs dry yeast
6 cups flour
1 Tbsp. salt
Recipe
Using a large mixer, blend oil and sugar, and then add eggs.
Mix together water and yeast till yeast is dissolved. Add to
egg mixture. Combine flour and salt. Add 4 cups of flour
mixture to the egg mixture and mix until the dough is very
smooth (approximately 5 minutes with dough hook). Slowly add
remaining flour. (May not need all the flour. Just add enough
for dough to be easy to handle for kneading.) Knead until
smooth. Place dough in well greased large bowl. (I spray
plastic wrap with Pam, and lay it loosely on top of dough.)
Cover the dough lightly with a soft tea towel and place the
bowl in warm place to rise until doubled.
On a lightly floured counter top, punch down and divide dough
into thirds. Roll each third into a rectangle using rolling pin.
Spread dough with soft butter, sprinkle with about 1/3 cup
sugar. Sprinkle with cinnamon to taste. Roll up dough along the
long side and pinch to seal. With sharp knife cut into pieces
about 1 1/2 inches wide. Put in three 8" round prepared pans to
rise till double in size. (To prepare pans: butter bottoms,
sprinkle with brown sugar, dot with butter, and then drizzle
with white corn syrup. Distribute generous quanity of pecans in
each.) Lightly cover and let rise in warm place. Bake in 350
degree oven about 20 to 28 minutes or till golden brown. Turn
out on waxed paper.
Powdered Sugar Frosting
1 1/2 cups powdered sugar
1 tsp. vanilla
dash of salt
4 Tbsp. butter
Combine ingredients in small bowl. Add enough milk to bring
mixture to spreading consistency. Spread frosting on rolls when
cooled.
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