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Pecan Rolls
1/4 cup warm water 2 eggs
3 3/8 tsp. dry yeast 8 cups flour
3 cups scalded milk 1 1/2 tsp. salt
1 cup sugar
1/2 cup shortening (I use Butter Crisco)
Dissolve yeast in 1/4 cup warm water. Set aside. Scald the milk and 1/2 cup shortening. Set aside to cool. Add sugar to milk. When milk mixture is room temperature add to 6 cups flour and yeast. Add 2 eggs, and salt. Mix well and add 2 more cups flour. Dough will be sticky but that is okay as you will use flour to roll the rolls out.
Spray large bowl (I use my large Tupperware bowl) with Pam and put dough in and cover and let rise until double. Divide dough in half . Roll out each half on well-floured pastry sheet. Spread softened butter on dough and sprinkle with 1/2 of cinnamon/sugar mixture. Roll up and cut into 12 equal pieces and place in greased 11 x 14 inch pan. Cover with wax paper sprayed with Pam and let rise. I usually start these around 5 p.m. and around 9 I roll them out and let rise overnight and bake in the morning. Bake 15-17 minutes at 350 degrees. Swith pans around on shelves and bake 15-17 minutes more at 325 degrees. Remove from pans. For frosted - let cool and then frost.
Cinnamon sugar mixture 1 cup sugar, 1 cup brown sugar and approximately 2 T. cinnamon. (This is an estimate as I don't measure this part.)
Caramel syrup: 1 stick butter, 1/2 cup brown sugar and 1/4 cup corn syrup. Bring to a boil and pour into greased pan and sprinkle with pecans. Place rolls on top. Enjoy!
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