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Instructions |
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Mix 2 cups flour, 1/3 sugar, salt and yeast in
large bowl. Add warm milk, 1/3 cup butter and
egg. Beat low one minute. Beat medium one
minute. Stir in enough remaining flour to make
dough easy to handle.
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Turn dough onto lightly floured surface. Knead
about five minutes or until smooth and elastic.
Place in a greased bowl and turn greased side
up. Cover and let rise in a warm place about 1
hour and 30 minutes or until doubled. Dough is
ready if indention remains when touched.
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Heat 1 cup brown sugar and 1/2 cup butter to
boiling, stirring constantly. Remove from heat.
Stir in corn syrup. Pour into ungreased
rectangular pan 13 x 9 x 2. Sprinkle with pecan
halves.
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Punch dough down. Flatten with hands or
rolling pin into a rectangle 15 x 10 inches on
a lightly floured surface. Spread with 2tbsp
butter. Mix chopped pecans, 1/4 cup brown
sugar and cinnamon. Sprinkle over butter.
Roll rectangle up tightly, beginning at 15 inch
side. Pinch edge of dough into roll to seal.
Stretch and shape to even Cut roll into
fifteen 1 inch slices. Place slightly apart in
pan. Cover and let rise in a warm place about
30 minutes or until doubled. Heat oven 350 and
bake 30-35 minutes until golden brown.
Immediately turn upside down onto service
platter. Let stand one minute and remove pan.
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Originally Submitted
12/29/2019
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