Katiecooks
New member
Ingredients:
1 pkg. dry yeast
1/4 C warm water
1 C milk, scalded
1/4 C shortening plus additional shortening for brushing on top of dough
1/4 C sugar
1 tsp. salt
4 C all-purpose flour
1 beaten egg
For Topping:
1 C brown sugar, packed
1/2 C butter
2 tbls. light corn syrup
2/3 C pecans, chopped
For Filling:
1/4 C butter
1/2 C sugar
1 tsp. cinnamon
Directions:
Preheat oven to 350 degrees about half-way through prep.
Soften dry yeast in warm water. Combine hot milk, shortening, sugar and salt. Cool to lukewarm. Add 1 C of the flour. Beat well. Add softened yeast and egg. Add remaining flour gradually to form a soft dough. Shape into a ball and place into a greased bowl. Brush the top lightly with additional melted shortening. Cover and let rise in a warm place until doubled. In a saucepan, mix together ingredients for topping. Heat slowly, stirring until blended. Pour into greased 9"X13" pan When dough is doubled, approximately 1 hour, punch down and turn out onto a lightly floured surface. Dough will be sticky. Divide dough in half. Roll each piece into a 10-inch by 12 inch rectangle. Brush each rectangle with the softened butter. Use more butter if necessary, to cover both rectangles. Combine sugar and cinnamon. Sprinkle half over each rectangle. Beginning with the long side, roll each in jelly-roll fashion. Seal edge with a little water. Cut each roll into eight 1 1/2-inch slices. Place slices in pan on topping, cut side down. Cover and let rise till doubled, approximately 45 minutes. Bake for about 25 minutes or until lightly browned. Cool 2 minutes and invert on serving dish. These are yummy!
1 pkg. dry yeast
1/4 C warm water
1 C milk, scalded
1/4 C shortening plus additional shortening for brushing on top of dough
1/4 C sugar
1 tsp. salt
4 C all-purpose flour
1 beaten egg
For Topping:
1 C brown sugar, packed
1/2 C butter
2 tbls. light corn syrup
2/3 C pecans, chopped
For Filling:
1/4 C butter
1/2 C sugar
1 tsp. cinnamon
Directions:
Preheat oven to 350 degrees about half-way through prep.
Soften dry yeast in warm water. Combine hot milk, shortening, sugar and salt. Cool to lukewarm. Add 1 C of the flour. Beat well. Add softened yeast and egg. Add remaining flour gradually to form a soft dough. Shape into a ball and place into a greased bowl. Brush the top lightly with additional melted shortening. Cover and let rise in a warm place until doubled. In a saucepan, mix together ingredients for topping. Heat slowly, stirring until blended. Pour into greased 9"X13" pan When dough is doubled, approximately 1 hour, punch down and turn out onto a lightly floured surface. Dough will be sticky. Divide dough in half. Roll each piece into a 10-inch by 12 inch rectangle. Brush each rectangle with the softened butter. Use more butter if necessary, to cover both rectangles. Combine sugar and cinnamon. Sprinkle half over each rectangle. Beginning with the long side, roll each in jelly-roll fashion. Seal edge with a little water. Cut each roll into eight 1 1/2-inch slices. Place slices in pan on topping, cut side down. Cover and let rise till doubled, approximately 45 minutes. Bake for about 25 minutes or until lightly browned. Cool 2 minutes and invert on serving dish. These are yummy!
Last edited by a moderator:
