Butter Pecan Rolls

submitted by willirk

I've been enjoying everyone's recipes and feeling guilty for not
contributing more, so as I was paying off a job done by middle son with a
batch of these - I thought I would send it along. I don't know the
origin; all
I can tell you is that I never have any left... These rolls can be frozen
and
reheated beautifully.

I think this recipe originally was from a Better Homes and Gardens
Cookbook, but I can't be sure - I've been making these for over 20 years.
The recipe can be
doubled successfully (yielding 2 sheet cake pans or 32 rolls).

1 cake compressed yeast (1 envelope may be used)
1/4 cup lukewarm water

1 cup milk, scalded
1/4 cup shortening
1/4 cup sugar
1 tsp salt

3 1/4 to 3 1/2 cups sifted all purpose flour
1 beaten egg

filling and topping (See recipes below)

Soften yeast in lukewarm water. Combine next 4 ingredients; cool to
lukewarm. Add 1 cup of the flour; beat well. Beat in yeast and egg.
Gradually add remaining flour to form a soft dough; beat well. Brush top
lightly with soft shortening; cover and let rise in warm place until
double (1 1/2 to 2 hours). Punch down; turn out on lightly floured
surface and divide dough in half. Roll each piece in 12 x 8 rectangle.

FILLING:
Brush each rectangle with 2 tablespoons melted butter. Combine 1/2 cup
sugar and 2 tsps cinnamon; sprinkle half over each rectangle. Roll each
rectangle as for a jellyroll, beginning with long side; seal edge. Cut
each roll in eight 1 1/2-inch slices.

TOPPING:

In each of two loaf pans or one sheet cake pan or 2 cake pans, mix 1/2 cup
brown sugar, 1/4 cup butter and 1 tablespoon light corn syrup. Heat
slowly, stirring
frequently till blended. Remove from heat. Spring 1/3 cup pecans in each
pan.

Place 8 rolls cut side down in each pan. Cover; let rise in warm place
until double (35 to 45 minutes). Bake in moderate oven (375 degrees) for
25 minutes or until done. Cool 2 or 3 minutes; invert on rack and remove
pans. Makes 16 rolls.

(If you leave the rolls in the pans to cool longer than a couple of
minutes, they will stick as the caramel topping sets up. You can either
place them back in the oven for a couple of minutes to heat up the caramel
or try a warm water bath. I find it easier to turn them out quickly - so
don't wander too far after removing the rolls from the oven.)

Enjoy

Kathie W. (kitwilli)
In the Blue Ridge Mountains of Virginia


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