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Add a photoServings: 12
Ingredients
- 1 x Cake compressed yeast (1 envelope may be used)
- 1/4 c. Lukewarm water
- 1 c. Lowfat milk, scalded
- 1/4 c. Shortening
- 1/4 c. Sugar
- 1 tsp Salt
- 3 1/2 c. Sifted all purpose flour
- 1 x Beaten egg
- 2 Tbsp. Melted butter
- 1/2 c. Sugar
- 2 tsp Cinnamon
- 1/2 c. Brown sugar
- 1/4 c. Butter
- 1 Tbsp. Light corn syrup
- 1/3 c. Pecans
Directions
- I think this recipe originally was from a Better Homes and Gardens Cookbook, but I cannot be sure - I've been making these for over 20 years.
- The recipe can be doubled successfully (yielding 2 sheet cake pans or possibly 32 rolls).
- Soften yeast in lukewarm water. Combine next 4 ingredients; cold to lukewarm. Add in 1 c. of the flour; beat well. Beat in yeast and egg.
- Gradually add in remaining flour to create a soft dough; beat well. Brush top lightly with soft shortening; cover and let rise in hot place till double
- (1-1/2 to 2 hrs). 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 Tbsp. melted butter. Combine 1/2 c. 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 possibly one sheet cake pan or possibly 2 cake pans, mix 1/2 c. brown sugar, 1/4 c. butter and 1 Tbsp. light corn syrup. Heat slowly, stirring frequently until blended. Remove from heat. Spring 1/3 c. pecans in each pan.
- Place 8 rolls cut side down in each pan. Cover; let rise in hot place till double (35 to 45 min). Bake in moderate oven (375 degrees) for 25 min or possibly till done. Cold 2 or possibly 3 min; invert on rack and remove pans.
- Makes 16 rolls.
- (If you leave the rolls in the pans to cold longer than a couple of min, they will stick as the caramel topping sets up. You can either place them back in the oven for a couple of min to heat up the caramel or possibly try a hot water bath. I find it easier to turn them out quickly - so do not wander too far after removing the rolls from the oven.)
- Kathie W. (kitwilli), In the Blue Ridge Mountains of Virginia
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 336 | |
| Calories from Fat 106 | 32% |
| Total Fat 12.11g | 15% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 1.43g | |
| Cholesterol 32mg | 11% |
| Sodium 253mg | 11% |
| Potassium 97mg | 3% |
| Total Carbs 52.34g | 14% |
| Dietary Fiber 1.4g | 5% |
| Sugars 23.13g | 15% |
| Protein 5.15g | 8% |
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