Wednesday, November 2, 2011


1 cup milk
1 envelope (.25-oz) active dry yeast
1/4 cup warm (100 to 110 degrees) water
3 tbsp granulated sugar
2 large eggs
1/2 stick butter, melted
4 1/2 to 5 cups all-purpose flour
1/2 tsp salt
1 stick butter, softened
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tbsp ground cinnamon
1 cup coarsely chopped pecans
2 cups powdered sugar
1 to 3 tbsp milk

To make the dough, heat the milk in a small saucepan over medium heat just until it begins to boil.  Remove milk from the heat and let stand until it has cooled to room temperature.

In a large bowl, sprinkle the yeast over the warm water.  Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes.  Beat in the remaining 2 tablespoons of sugar, the eggs and the melted butter.  Beat in the cooled milk.

Gradually add 4 cups of the flour along with the salt, scraping down the side of the bowl, until a soft dough forms.  Turn dough onto a floured work surface and knead as much of the remaining flour as necessary into the dough, adding more if dough is too sticky.  Knead for about 10 minutes until smooth.  The dough will be soft.

Grease a large bowl and place the dough in the bowl, turning over to grease the top.  Cover with plastic wrap and set in a warm place for about 1 1/2 hours or until doubled in size.

Coat 2 9-inch round baking pans with nonstick cooking spray.  Line the bottoms with waxed paper and spray the paper.

Prepare the filling:  In a medium bowl, mix the butter, both sugars, and cinnamon together.

Punch down the dough and roll out to a 18 x 12-inch rectangle on a lightly floured surface.  Spread the butter-sugar filling mixture over the dough and sprinkle with the chopped pecans.  Starting on a long side , roll up the dough jelly-roll fashion; pinch seam with fingers to seal.  Cut the roll into 12 even pieces (around 1 1/2-inch each.  Arrange 6 rolls in each prepared pan.  Cover with plastic wrap, set in a warm place and allow to double in size, about 30 to 45 minutes.  (If you want to bake in the morning, cover and place in the refrigerator overnight.)

Preheat oven to 350 degrees.  Uncover pans and bake rolls until they are golden brown and the filling is bubbly, about 30 to 40 minutes.  Transfer pan to a wire rack and allow to cool for 10 minutes before adding the glaze.

To make the glaze:  Mix the powdered sugar and 1 tablespoon of the milk, adding more as needed to reach a glazing consistency.  Drizzle the glaze on top of the rolls.

Delicious served warm.

Yield: 12 rolls

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