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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
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Bobbie Talbott of Veneta, Oregon shares her recipe for sweet rolls that are gooey and delicious. They're good with coffee or tea or for dessert, she notes. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
2 eggs |
1/4 cup sugar |
3 tablespoons butter, melted |
2 teaspoons salt |
1 teaspoon vanilla extract |
3-1/4 cups king arthur unbleached all-purpose flour |
topping: |
1/2 cup packed brown sugar |
1/3 cup honey |
1/4 cup butter, cubed |
1/4 teaspoon salt |
1/2 cup chopped pecans |
filling: |
2 tablespoons butter, melted |
1/2 cup chopped pecans |
1/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast in water. Add the eggs, sugar, butter, salt, vanilla and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. In a small saucepan, combine the brown sugar, honey, butter and salt; bring to a boil, stirring occasionally. Boil for 1 minute. Pour into a greased 13-in. x 9-in. baking pan; sprinkle with pecans. Set aside.
4. Punch dough down. Turn onto a lightly floured surface; roll into a 24-in. x 8-in. rectangle; brush with butter to within 1 in of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over butter.
5. Roll up from long side; seal seam. Cut into 1-in. slices; place cut side down in pan. Cover and let rise until doubled, about 30 minutes.
6. Bake at 350° for 25-28 minutes or until golden brown. Cool 1 minute; invert onto a serving platter. Yield: 2 dozen.
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