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Pecan Rolls
If I had to pick only one recipe that makes me think of mom, it would be these rolls. She made them every Thanksgiving and for me it was the highlight of the meal. She made them the day before the holiday, along with the pies and other desserts. It was difficult to keep my hands off of them until Thanksgiving dinner, and sometimes we had to sneak a taste just to make sure they were 'OK', and they always were!
Dough Ingredients
2 packages of yeast
1/2 cup warm water
1/2 cup sugar
1 cup milk
1 1/2 teaspoons salt
2 eggs
5 cups flour
3/4 cup vegetable oil
Make dough:
Soften yeast in warm water with 1 teaspoon of sugar for 10 minutes. Scald milk and pour into large bowl. Add remaining sugar and salt and cool. Stir yeast into milk mixture, beat in eggs one at a time. Stir in 2 cups flour, mix well. Add oil and beat well. Add the remaining flour and mix well. Let rest 10 minutes.
Knead dough on a floured surface for 10 minutes. Put dough into oiled bowl and turn to coat all sides. Cover and let rise in a warm place 1 hour. Punch down dough and let rise again for 45 minutes. Punch down dough again and divide into 2 pieces. Roll each half into a rectangle and fill.
Roll up each filled rectangle like a jelly roll and cut into 12 slices. Place slices, cut side down into prepared pan. Let rise 45 minutes.
Bake in a preheated 375 degree oven for 15 minutes. Lower the heat to 350 degrees and bake another 20 minutes. Let dough cool in pan 5 minutes. Loosen sides with a knife if needed, then invert onto rack to cool.
Filling Ingredients
4 tablespoons butter
1 cup sugar
2 teaspoons cinnamon
Mix all ingredients together. Sprinkle half of filling onto each rectangle.
Pan Preparation
4 tablespoons butter, melted
3/4 cup brown sugar
2 cups pecan halves
Pour melted butter into a 13x9-inch baking pan coating the bottom. Sprinkle brown sugar over butter in pan. Sprinkle pecan halves over brown sugar.
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