These are easy and very good! They can be made and then cooked in the morning and make great hot rolls for special mornings (like Christmas or Easter). I have had a lot of compliments on these. Everyone will think that you got up very early to make these rolls because they are hot in the morning! I use my bread machine for the dough part, makes it very easy!
Ingredients
- 2 cups milk
- 2 (.25 ounce) packages active dry yeast
- ½ cup warm water
- ½ cup white sugar
- 1/3 cup vegetable oil
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 egg
- 7 cups all-purpose flour
- 1 cup packed brown sugar
- ½ cup butter
- 2 tablespoons light corn syrup
- 1 cup pecan halves
- ¼ cup butter, softened
- 1 ½ tablespoons ground cinnamon
Directions
Step 1
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Step 2
In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Step 3
Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9×13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
Step 4
When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
Step 5
Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Step 6
Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 327 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat5g | 24% |
Cholesterol25mg | 8% |
Sodium293mg | 13% |
Total Carbohydrate47g | 17% |
Dietary Fiber2g | 6% |
Total Sugars18g | |
Protein6g | |
Vitamin C0mg | 1% |
Calcium72mg | 6% |
Iron2mg | 12% |
Potassium120mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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