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Instructions |
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Combine water, sugar and yeast. Stir into milk, sugar butter, salt. Stir in 2 well beaten eggs. Add 4 cups flour and 1 Tbsp cinnamon. Add enough more flour to make dough that can be handled. Turn out on a well floured board. Knead until smooth and elastic. It will take 4-5 cups of flour in addition to the 4 cups mixed with cinnamon. Turn into greased bowl. Cover and set aside in a warm place until double.
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Meanwhile mix brown sugar, margarine and syrup. Cook stirring over low heat until sugar and margarine melt and thick syrup is formed. Pour into 3 well greased 9 x 13 x 2 baking pan; sprinkle with 2 cups whole pecans. When dough has doubled in size, punch down and divide into 3 balls. Round up and let stand on board for 10 minutes.
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Roll one round into a large rectangle. Spread generously with soft butter. Sprinkle lightly with sugar and cinnamon. Turn dough so that the wide side is toward you. Roll up jelly roll fashion. Cut into 12 one-inch slices. Place cut side down in one of the pans. Reat with the other balls. Set in warm place and let rise about to the top of pan.
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Bake 375 for 20-25 minutes. Remove from oven and set pans to cool for about 2 minutes; invert pans over racks. Let stand 2-3 minutes and lift off pans. Makes 3 dozen large rolls.
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Originally Submitted
9/2/2010
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