Pecan Rolls

By WheretheMagicHappens

This recipe is adapted from "Amber Waves" by the Junior League of Omaha, Nebraska 1983

Ingredients

• Topping:
• 2 cups Milk
• 1/2 cup Butter
• 1/2 cup Sugar
• 3 pkgs Active Dry Yeast
• 1/2 cup Warm Water
• 1 tsp Sugar
• 2 Eggs
• Milk
• 2 scant tsp Salt
• 6 cups Flour
• Cinnamon and Sugar
• Melted Butter
• 1-1/2 cups Butter
• 1/2 cup Corn Syrup
• 2 cups Brown Sugar
• 2 cups Pecans, chopped

Details

Servings 24

Preparation

Step 1

Rolls:
Scald milk; add sugar and butter. Cool to lukewarm. Dissolve yeast in warm water and add 1 teaspoon of sugar. Let stand 3 to 4 minutes in large bowl of electric mixer. Add eggs mixed with a little milk; beat until well blended.

Add salt, part of the flour and mix well. Alternately add remaining milk and flour, ending with flour. Dough will be light and quite sticky. Turn into well greased bowl; cover and let rise in a warm place until doubled.

Punch down. Divide dough in half. Roll each half on a floured surface to form a rectangle about 1-inch thick. Brush each with melted butter. Sprinkle with cinnamon and sugar and roll up like you would a jelly roll.

Cut into 1-inch slices and place in baking pans with topping on bottom. Cover loosely with waxed paper, not plastic wrap or foil. Place in refrigerator overnight.

Next morning carefully remove waxed paper. Place in cold oven and heat to 350. Rolls will rise while oven is heating. Bake 30 to 40 minutes.

Topping:
Melt butter in heavy skillet. Add brown sugar and corn syrup; stir with wooden spoon or wire whisk until sugar is dissolved.

When thoroughly blended, add pecans. Do not boil mixture or sauce will harden. Divide mixture in half and spread in bottom of baking pans.