Ingredients:

Rolls:

  • 2 1/2 teaspoons yeast
  • 1 cup milk
  • 1/2 cup shortening
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3 1/4 cups flour
  • 2 eggs

Sugar Mixture:

  • 1/3 cup soft butter
  • 1 tablespoons water
  • 1 cup brown sugar
  • 1 teaspoons white corn syrup

Directions:

  1. Add yeast to 1/4 cup warm water and 2 tablespoons sugar.
  2. Scald milk, stir in sugar, salt and shortening. Cool.
  3. Add 2 cups flour, beat well (1 minute on medium speed).
  4. Add yeast and eggs. Mix well.
  5. Cover and let rise.
  6. While rising, put 3 pecan halves in the bottom of a muffin cup. Add 1 tablespoon sugar mix over pecans. Repeat for each muffin cup.
  7. Spoon roll batter over nuts. Let rise until double in size (about 2 hours).
  8. Bake at 375 degrees for 18 minutes or until golden brown.
  9. Tip entire pan upside down on a cooling rack. Lift pan gently so caramel runs down sides of roll.
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This entry was posted on Thursday, June 7th, 2007 at 11:42 am and is filed under Breads, Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.