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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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I first tried this recipe when I still lived at home. My dad especially loved them.Sarah Bueckert, Austin, Manitoba Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/4 cups warm 2% milk (110° to 115°) |
1/4 cup sugar |
1/4 cup shortening |
1 egg |
1 teaspoon salt |
4 cups king arthur unbleached all-purpose flour |
filling: |
1/2 cup sugar |
1/2 cup packed brown sugar |
1/4 cup butter, melted |
1 teaspoon ground cinnamon |
topping: |
1/4 cup butter, melted |
1 cup sugar |
1 teaspoon ground cinnamon |
1/2 cup chopped pecans |
Directions:
1. In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, egg, salt and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
3. Combine filling ingredients; set aside. Punch dough down; divide in half. On a floured surface, roll each portion into a 12-in. square. Spread filling over dough. Roll up tightly jelly-roll style; pinch to seal.
4. Cut into 1-in. slices; place on greased baking sheets (four slices per sheet). Cover with waxed paper; flatten slices with palm of hand into 3-in. circles. Cover and let rise until doubled, about 30 minutes.
5. Cover with waxed paper and flatten or roll into 5-in. circles. Brush with butter. Combine the sugar, cinnamon and pecans; sprinkle over butter. Cover with waxed paper; roll or flatten again. Discard waxed paper.
6. Bake at 400° for 10-12 minutes or until browned. Serve warm. Yield: 2 dozen.
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