Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Wednesday, September 2, 2009

Carmel Pecan Rolls

Sweet Roll Dough

3 ½ to 4 cups all purpose flour
1 package active dry yeast
1 cup milk
¼ cup sugar
¼ cup shortening
1 teaspoon salt
2 eggs

Instructions for dough:
Mix 2 cups of the flour and yeast. Heat and stir milk, sugar, shortening, and salt till war. Add to flour mixture; add eggs. Beat at low speed for ½ minute. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can with a spoon. Knead in enough of the remaining flour to make a moderately stiff dough. Knead till smooth (6 to 8 minutes). Shape into a ball. Place in greased bowl; turn. Cover; let rise till double in volume (45-60 minutes). Punch down; divide in half. Cover; let rest 10 minutes. Roll each into a 12 x 8-inch rectangle.

Carmel-Pecan Rolls:

In each of two 9x1 ½ -inch round baking pans combine 1/3 cup packed brown sugar, 2 tablespoons butter, and 1 tablespoon light corn syrup. Cook and stir till blended. Sprinkle each pan with ¼ cup copped pecans.

Brush dough (12 x 8-inch rectangles) with 3 tablespoons of melted butter. Sprinkle each with ½ cup granulated sugar and 1 teaspoon ground cinnamon atop. Roll up dough; seal; slice into about 12 rolls for each rectangle. Place in pans. Cover; let rise till double (about 30 minutes). Bake in 375 degree oven for 18 to 20 minutes. Cool about 30 seconds. Invert pans on a rack to remove rolls from pan.

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