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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A grand prize winner from Country Woman. Ingredients:
2 cups milk |
1/2 cup water |
1/2 cup sugar |
1/2 cup butter |
1/3 cup cornmeal |
2 teaspoons salt |
7 -7 1/2 cups all-purpose flour, divided |
2 (1/4 ounce) packages active dry yeast |
2 eggs |
2 cups packed brown sugar |
1/2 cup butter |
1/2 cup milk |
1/2-1 cup chopped pecans |
1/4 cup butter, softened |
1/2 cup sugar |
2 teaspoons ground cinnamon |
Directions:
1. FOR THE DOUGH: In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently.
2. Set aside to COOL to 120 to130 F.
3. In a mixing bowl, combine 2 cups flour and yeast.
4. Add cooled cornmeal mixture; beat on low until smooth.
5. Add eggs and 1 cup of flour; mix for 1 minute.
6. Stir in enough remaining flour to form a soft dough.
7. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes.
8. Place in a greased bowl, turning once to grease top.
9. Cover and let rise in a warm place until doubled, about 1 hour.
10. FOR THE TOPPING: Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally.
11. Pour into TWO greased 13 x 9 x 2 inch baking pans.
12. Sprinkle with pecans; set aside.
13. Punch dough down; divide in half.
14. Roll each into a 12 x 15 inch rectangle; spread with butter.
15. Combine sugar and cinnamon; sprinkle over butter.
16. Roll up dough from one long side; pinch seams and turn ends under.
17. Cut each roll into 12 slices.
18. Place 12 slices, cut side down, in each baking pan.
19. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
20. Bake at 375 F.
21. for 20 to 25 minutes or until golden brown.
22. Let cool 1 minute; invert onto a serving platter.
23. Yield: 2 dozen.
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