Recipe - Rolls With Fillingstoppings

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 fourth (up to)
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 per pan

submitted by: willirk@visuallink.com
Hello again, Dave. I've been enjoying everyone's recipes and feeling guilty
for not contributing more, so as I was paying off a job done by middle son
with a batch of these I thought I would send it along. I don't know the
origin; all I can tell you is that I never have any left... These rolls can
be frozen and reheated beautifully.

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

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 22 APRIL 1996

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