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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup milk, divided |
1 tablespoon shortening |
1/4 cup sugar |
1 1/2 teaspoons salt |
2 packages dry yeast |
1/2 cup warm water (105° to 115°) |
about 4 cups all-purpose flour, divided |
1 egg white |
2 cups firmly packed brown sugar, divided |
1/2 cup water |
2 1/2 tablespoons butter or margarine |
1 cup flaked coconut |
1/2 cup chopped pecans |
1 1/2 tablespoons ground cinnamon |
2 cups sifted powdered sugar |
2 tablespoons water |
Directions:
1. Scald 1/2 cup milk; add shortening, 1/4 cup sugar, and salt, stirring until sugar dissolves and shortening melts. Stir in remaining 1/2 cup milk. Set aside.
2. Dissolve yeast in warm water; stir well. Let stand 5 minutes.
3. Stir 2 cups flour into milk mixture, beating constantly. Add yeast mixture and 1/2 cup flour, stirring well.
4. Beat egg white (at room temperature) until stiff peaks form; fold into flour mixture. Stir in remaining flour (about 1 1/2 cups) to make a soft dough.
5. Place dough in a greased bowl, turning to grease top. Cover, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Divide dough in half; set aside.
6. Combine 1 cup brown sugar, 1/2 cup water, and butter in a saucepan; bring to a boil. Pour syrup into a lightly greased 15- x 10- x 1-inch jellyroll pan; set pan aside.
7. Turn half of dough out onto a lightly floured surface; roll into a 30- x 6-inch rectangle.
8. Combine remaining 1 cup brown sugar, coconut, pecans, and cinnamon; stir well, and sprinkle half of mixture evenly over dough. Roll up jellyroll fashion, starting at long side. Pinch seams and ends together. Cut roll into 1-inch slices. Place slices, cut side down, in prepared jellyroll pan. Repeat procedure with remaining dough and cinnamon mixture.
9. Cover, and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in bulk. Bake at 350° for 25 to 30 minutes. Combine powdered sugar and water, stirring well; drizzle over rolls. Serve warm.
10. Note: Reheat frozen rolls at 250° for 10 minutes.
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