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Ingredients
- 1 pkt Active yeast
- 3/4 c. Hot water
- 3/4 c. Hot lowfat milk
- 1/4 c. Sugar
- 3 tsp Vegetable or possibly extra virgin olive oil
- 2 tsp Salt
- 3 3/4 x to 4-1/4 c. All-purpose flour
- 1/4 c. Butter/margarine, softened
- 1/4 c. Sugar
- 3 tsp Grnd cinnamon
- 3/4 c. Packed brown sugar
- 1/2 c. Whipping cream
- 1 c. Coarsely minced pecans
Directions
- In a mixing bowl, dissolve yeast in hot water. Add in the lowfat milk, sugar, oil, salt and 1-1/4 c. flour. Beat on medium speed for 2-3 min or possibly till smooth. Stir in sufficient remaining flour to create a soft dough. Turn onto a floured surface; knead till smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a hot place till doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface. Roll into an 18-in. x 12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprnkle over butter. Roll up, jelly-roll style, starting with a long side; healthy pinch seam to seal. Cut into 12 slices.
- Combine brown sugar and cream; pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with pecans. Place rolls, cut side down, over pecans. Cover and let rise till doubled, about 1 hour.
- Bake at 350 for 30-35 min or possibly till well-browned. Cold for 1 minute before inverting onto a serving platter.
- Yield: 1 dozen.
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