Directions:
- Cream butter; gradually add 1/2 cup flour, beating well. Add 2 eggs, one at a time, beating well after each addition. Place waxed paper on a large wet baking sheet. Spread butter mixture evenly into an 11 - x 7-inch rectangle on the waxed paper, and chill well.
- Dissolve yeast and 1 teaspoon sugar in milk in a large bowl; stir well. Let stand 5 minutes or until bubbly. Add 1/2 cup sugar, 1/2 cup melted butter, 3 eggs, salt, and 3 cups flour; beat at low speed of electric mixer until smooth. Stir in enough remaining flour to make a soft dough. Cover; chill 30 minutes.
- Roll dough into a 16- x 12- inch rectangle. Fit chilled butter mixture over half of dough leaving a margin at the edges; remove waxed paper. Fold dough over butter; pinch edges to seal.
- Place folded edge of dough to the right; roll dough to a 16- x 8-inch rectangle. (If butter breaks through dough, flour heavily, and continue rolling.) Fold rectangle into thirds; pinch edges to seal. Wrap dough in waxed paper; chill 1 hour. Repeat rolling, folding, and sealing process; chill 30 minutes. Repeat rolling, folding, and sealing process again; wrap dough in foil, and refrigerate overnight.
- Cream 1/4 cup butter; gradually add brown sugar, honey, water, and oil, beating well. Stir in pecans. Sprinkle sugar mixture evenly into two 15- x 10- x 1-inch jellyroll pans.
- Roll chilled dough into a 16- x 8-inch rectangle; brush with remaining 1/2 cup butter. Leave a narrow margin on all sides.
- Combine 1/4 cup sugar and cinnamon; sprinkle evenly over dough. Roll up jellyroll fashion, beginning at long side; moisten edges with water to seal. Cut rolls into 3/4-inch slices; place slices, cut side down, in prepared jellyroll pans. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Bake at 375° for 12 minutes or until lightly browned. Invert rolls immediately onto a cookie sheet.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 11603.73 Kcal (48582 kJ) | ||
| Calories from fat | 6593.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 732.57g | 1127% | |
|---|---|---|---|
| Cholesterol | 2165.44mg | 722% | |
| Sodium | 1798.77mg | 75% | |
| Potassium | 3350.16mg | 71% | |
| Total Carbs | 1163.78g | 388% | |
| Sugars | 573.66g | 2295% | |
| Dietary Fiber | 41.63g | 167% | |
| Protein | 162.14g | 324% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 6.2mg | 208% | |
| Iron | 46.5mg | 259% | |
| Calcium | 1256.5mg | 126% | |
| Amount Per 100 g | |||
| Calories | 429.41 Kcal (1798 kJ) | ||
| Calories from fat | 243.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.11g | 1127% | |
|---|---|---|---|
| Cholesterol | 80.13mg | 722% | |
| Sodium | 66.57mg | 75% | |
| Potassium | 123.98mg | 71% | |
| Total Carbs | 43.07g | 388% | |
| Sugars | 21.23g | 2295% | |
| Dietary Fiber | 1.54g | 167% | |
| Protein | 6g | 324% | |
| Vitamin C | 0.1mg | 5% | |
| Vitamin A | 0.2mg | 208% | |
| Iron | 1.7mg | 259% | |
| Calcium | 46.5mg | 126% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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