Recipe - Pecan Rollswagner Inn

Dough:
1 pack Fast rising yeast
One fourth cup Melted butter
One half cup Warm milk
2/3 cup Warm water
3 One half cup Flour
2 Eggs
3 tablespoon Sugar
1 teaspoon Salt
Carmel glaze:
One half cup Butter
= (real butter is best)
1 cup Brown sugar
2 tablespoon Corn syrup
1 teaspoon Vanilla

Sprinkle yeast over warm waterlet stand 1 minute or so to dissolve.
Combine warm milk, eggs, sugar, salt and butter in large bowl and mix well.
Stir in dissolved yeast. Add 2 cups flour and beat until smooth and
blended. Add rest of flour until dough holds together. Turn out on floured
surface and knead until smooth. Put in large bowl. Cover with plastic wrap
and place in warm place until doubled. If you have a bread machine with a
mannual cycle. Follow directions on machine. Melt butter for glaze and add
other ingredients. Divide evenly in two 8 inch pans. Sprinkle pecans on
top. After dough has risen, divide in two and roll out into rectangle.
Spread with butter and sprinkle with sugar and cinnamon. Roll up like jelly
roll and cut in 12 pieces. Put in pan. Repeat with remainder of dough. Let
rise until double. Bake at 350 degrees (bottom rack of oven) 25 minutes.
Let set 5 minutes and then invert on serving plate. Serve warm.JM. Wagner's
1844 Inn Sandusky, Ohio
Posted to BakeryShoppe Digest by angstrom@juno.com (Angela L Gilliland)
on Mar 31, 1998