* I got this recipe from an old Better Homes and Gardens cookbook and have been making them for 5 years now. My friends and family can't get enough of them and I know you'll love them, too. Happy cooking!
4 to 4 1/3 cups all-purpose flour
1 package active dry yeast, approximately 2 1/4 tsps.
1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 tsp. salt
2 eggs
2/3 cup pecans, chopped
3 tbsps. melted butter
1/2 cup sugar
1 tsp. ground cinnamon
topping:
2/3 cup packed brown sugar
1/4 cup butter
2 tbsps. light corn syrup
In a large bowl, combine 2 cups of the flour and the yeast; set aside.
In a saucepan, heat and stir the milk, 1/3 cup sugar, 1/3 cup butter, and salt until warm (120 to 130 degrees F). Add to flour mixture. Add in the eggs and beat with electric mixer on low speed for 30 seconds, scraping the sides of the bowl. Beat on high for 3 minutes. Stir in as much of the remaining flour as you can.
Turn dough onto floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (about 4 minutes). Shape into a ball and place in a lightly greased bowl; turn once. Cover and let rise in a warm place until it doubles in size (about 1 hour).
Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes.
Meanwhile, heat and stir in a small saucepan the topping ingredients until combined. Divide between two 9 inch round cake pans. Sprinkle pecans in pans.
Roll each dough into a 12 x 8 inch rectangle. Brush top of doughs with the melted butter. Sprinkle the 1/2 cup of sugar and the cinnamon over the doughs. Roll up, starting from a long side. Seal seam. Cut each into 12 slices. Place in prepared pans. Cover and let rise in a warm place for about 30 minutes or until nearly doubled in size.
Bake in a preheated oven (375 degrees F) for 20 to 25 minutes or until golden.
Immediately invert baked rolls from pans.
Best eaten warm with a bit of butter.
by Sulit.com.ph (MissPersephone)
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