Recipe - Butter Pecan Rolls

1 Cake compressed yeast (1
envelope may be used)
One fourth cup Lukewarm water
1 cup Milk; scalded
One fourth cup Shortening
One fourth cup Sugar
1 teaspoon Salt
3 One half cup Sifted all purpose flour
1 Beaten egg

FILLING
2 tablespoon Melted butter
One half cup Sugar
2 teaspoon Cinnamon

TOPPING
One half cup Brown sugar
One fourth cup Butter
1 tablespoon Light corn syrup
1/3 cup Pecans

Date: Sun, 21 Apr 1996 23:47:31 0400

From: Walt Gray waltgray@mnsinc.com
I think this recipe originally was from a Better Homes and Gardens
Cookbook, but I can't be sure I've been making these for over 20 years.
The recipe can be doubled successfully (yielding 2 sheet cake pans or 32
rolls).

Soften yeast in lukewarm water. Combine next 4 ingredients; cool to
lukewarm. Add 1 cup of the flour; beat well. Beat in yeast and egg.
Gradually add remaining flour to form a soft dough; beat well. Brush top
lightly with soft shortening; cover and let rise in warm place until double
(1One half to 2 hours). Punch down; turn out on lightly floured surface and
divide dough in half. Roll each piece in 12 x 8 rectangle.

FILLING: Brush each rectangle with 2 tablespoons melted butter. Combine 1/2
cup sugar and 2 tsps cinnamon; sprinkle half over each rectangle. Roll
each rectangle as for a jellyroll, beginning with long side; seal edge. Cut
each roll in eight 11/2inch slices.

TOPPING: In each of two loaf pans or one sheet cake pan or 2 cake pans, mix
One half cup brown sugar, One fourth cup butter and 1 tablespoon light corn syrup. Heat
slowly, stirring frequently till blended. Remove from heat. Spring 1/3 cup
pecans in each pan.

Place 8 rolls cut side down in each pan. Cover; let rise in warm place
until double (35 to 45 minutes). Bake in moderate oven (375 degrees) for 25
minutes or until done. Cool 2 or 3 minutes; invert on rack and remove pans.
Makes 16 rolls.

(If you leave the rolls in the pans to cool longer than a couple of
minutes, they will stick as the caramel topping sets up. You can either
place them back in the oven for a couple of minutes to heat up the caramel
or try a warm water bath. I find it easier to turn them out quickly so
don't wander too far after removing the rolls from the oven.)

Kathie W. (kitwilli), In the Blue Ridge Mountains of Virginia

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