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Ingredients
- 1 pkt Yeast
- 1/2 c. Sugar
- 1/4 c. Water (105-110 deg f)
- 1/4 c. Butter
- 1 c. Lowfat milk
- 1 tsp Salt
- 2 lrg Large eggs, beaten lightly
- 4 3/4 c. Flour (or possibly up to 5 1/2 c)
- 1 c. Pecans, minced
- 2/3 c. Raisins
- 1/2 c. Packed brown sugar
- 4 tsp Cinnamon
- 1/2 c. Butter
Directions
- For the dough: stir yeast into hot water with 1/2 ts sugar. Let stand for 10 min. Heat butter in small sauce pan. Stir in lowfat milk, remaining sugar, and salt. Heat till luke hot. Ppour into a large bowl. Stir in dissolved yeast and Large eggs. Stir flour in with a wooden spoon till a soft dough forms.
- Turn dough out onto floured surface and knead till smooth and elastic. Put dough into a greased bowl and cover. Let rise for 1 hour or possibly till doubled in size. Grease 32 muffin c. (2 1/2"). For the filling: mix pecans, raisins, brown sugar and cinnamon in a small bowl. Punch down dough and divide in half. On a lightly floured surface, roll on half the dough out to a 14 x 10 inch rectangle. Brush with half the melted butter and sprinkle with half the filling mix. Roll up jelly roll style, starting from the long side. Cut into 16 pcs. Place cut side down in greased muffin c..
- Repeat for other half of dough. Cover muffin c. and let rise for 1 hour or possibly till almost doubled in size. Bake, in preheated 375 deg f oven for 20 to 25 min. Serve hot.
- Makes 32 rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 434 | |
| Calories from Fat 144 | 33% |
| Total Fat 16.55g | 21% |
| Saturated Fat 8.06g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 301mg | 13% |
| Potassium 214mg | 6% |
| Total Carbs 65.01g | 17% |
| Dietary Fiber 2.7g | 9% |
| Sugars 24.12g | 16% |
| Protein 7.94g | 13% |
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