Sticky Pecan Rolls
CATEGORIES
INGREDIENTS
- Cooking Time: 30
- Servings: 12
- ½ c. milk
- ¼ c. sugar
- 1 tsp salt
- ¼ c. butter
- ½ c. warm water
- 2 pkgs yeast
- 2 eggs
- 4 c. flour
- 1 c. brown sugar
- 1 c. corn syrup
- 3 T. butter
- ½ c. brown sugar
- ½ c. raisins
- ½ c. chopped pecans
- 1 T. cinnamon
DIRECTIONS
- Scald milk; stir in sugar, salt & butter. Cool to lukewarm. In lg. bowl dissolve yeast in warm water. Stir in milk mixture, eggs & 2 c. flour beating until smooth. Add remaining flour or enough to make a soft dough. Knead until smooth & elastic. Place in greased bowl & turn over. Cover and let rise 1 hour or doubled. Cut in half.
- Combine in saucepan:
- 1 c. brown sugar
- 1 c. corn syrup
- 3 T. butter
- Bring to boil. Pour into 2 9” pans & let cool.
- Mix together:
- ½ c. brown sugar
- ½ c. raisins
- ½ c. chopped pecans
- 1 T. cinnamon
- Roll out half of dough, spread with 1 T. softened butter & sprinkle with ½ of the sugar/cinnamon mixture. Roll up. Slice & place in pan of syrup. Cover & let raise. Bake 350 degrees 25-30 minutes. Invert pans after 1 minute on foil or plate.
- I try to get 12 slices per pan.