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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 24 |
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Smiles will greet you when you serve these yummy rolls. Seasoned with cinnamon and baked in a rich, gooey syrup, the goodies please everyone I know! Ingredients:
5-1/2 to 6 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
2 packages (1/4 ounce each) active dry yeast |
2 teaspoons salt |
1-3/4 cups milk |
1/2 cup water |
3 tablespoons shortening |
3/4 cup butter, divided |
1 cup packed brown sugar |
2 tablespoons corn syrup |
1 cup pecan halves or walnut pieces |
filling: |
1/2 cup sugar |
1 teaspoon ground cinnamon |
Directions:
1. In a bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, water and shortening to 120°-130°. Add to the flour mixture. Beat on low speed for 2 minutes; beat on medium for 3 minutes. Add enough remaining flour to form a soft dough. 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 in a warm place until doubled, about 1 hour.
2. Meanwhile, in a saucepan, combine 1/2 cup butter, brown sugar and corn syrup. Cook and stir over medium-low heat until sugar is dissolved and butter is melted. Pour into two greased 13-in. x 9-in. baking pans. Sprinkle with pecans.
3. Punch dough down. Turn onto a floured surface; divide dough in half. Roll each portion into a 12-in. x 8-in. rectangle. Spread with remaining butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up, jelly-roll style, starting with a long side; pinch seams to seal.
4. Cut into 1-in. slices. Place rolls, cut side down, in prepared pans. Cover and refrigerate overnight. Remove from the refrigerator 20 minutes before baking. Bake at 400° for 20-25 minutes or until golden brown. Invert rolls onto a serving platter. Yield: 2 dozen.
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