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Ingredients
- 3/8 c. plus 1/2 tsp. sugar divided
- 3 Tbsp. butter
- 1 tsp salt
- 3/4 c. lowfat milk scalded
- 3 c. flour divided
- 1 env active dry yeast (1/4-oz)
- 1/4 c. hot water
- 1 x egg plus 1 egg yolk beaten
- 3/4 c. packed brown sugar divided
- 1/2 c. minced pecans divided
- 1 tsp cinnamon
- 3 x tablespoo crushed pineapple in syrup well-liquid removed
- 6 Tbsp. melted butter divided
Directions
- In a large mixing bowl, combine the 3/8 c. (1/4 c. plus 2 Tbsp.) sugar, the 3 Tbsp. of butter, salt and warm lowfat milk. Stir to heat the butter, then stir in 2 c. of the flour.
- Soften the yeast in the hot water along with the remaining 1/2 tsp. of sugar. (If the yeast isn't foaming slightly after 5 min, it isn't working; start again with fresh yeast.)
- Stir the yeast into the flour mix, along with the beaten egg and egg yolk, and gradually add in sufficient of the remaining flour to create a soft dough. Knead on a floured surface till it is smooth and elastic. Wash and grease the bowl and put the dough in it, turning the dough to grease it on all sides. Cover and let rise in a hot place till doubled, about 1 hour.
- Meanwhile, butter a 9-by 13-inch pan. Combine 1/4 c. of the brown sugar, 1/4 c. of the pecans and the cinnamon; set aside. Combine the remaining brown sugar, pecans, corn syrup, liquid removed pineapple and 4 Tbsp. of the melted butter. Spread this mix in the bottom of the prepared pan.
- When the dough has risen, roll it out on a floured surface to make an 18-by 12-inch rectangle. Brush with the remaining 2 Tbsp. of melted butter and sprinkle proportionately with the set-aside mix of brown sugar, pecans and cinnamon. Starting with the 18-inch side, roll up to create an 18-inch-long cylinder. Cut into 1-inch slices; place them flat in the prepared pan. Cover the pan and let the rolls rise in a hot place till they have doubled, about 45 min.
- Preheat the oven to 350 degrees. Bake the rolls about 25 min, cold 1 minute then invert onto a wire rack over waxed paper. Allow to stand 1 minute before lifting pan away. Spread any topping remaining in the pan onto any bare spots on the rolls. Serve hot.
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