Pecan Rolls

Ingredients

1 pkg yeast – fast rise
1/2 cup sugar (387 cal)
1/2 cup shortening (680 cal)
1.5 tsp salt
8 cups flour (3640 cal)
2 beaten eggs (144 cal)
2 cups milk (300 cal)
1 lb butter (3200 cal)
12 oz. brown sugar (1284 cal)
8 oz finely chopped pecans (1600 cal)
16 oz whole pecans (or coarsely chopped) (3200 cal)

Directions

Put yeast in 4 Tbsp warm water with 1 tsp sugar; set aside

Mix shortening, sugar, egg, lukewarm milk. Add yeast mixture, flour, salt and mix together. Knead 10-15 minutes.

Let rise.  (about 2 hours with fast rise yeast and warm location)

Beat down and separate into 4 sections.

Melt butter in GLASS baking dish in oven. It should be about 1/4 inch, or a bit less, deep.

Sprinkle the bottom of the baking dish with brown sugar and whole pecans.

Roll out 4 sections on floured board.

Spread lots of melted butter onto each flat slab. Add lots of brown sugar and crushed pecans. Roll lengthwise. Cut into approx 3/4 inch pieces (try 1.5 inches next time). Place in glass pan about 1 inch apart. Cover with moist towel and let rise. (about 2 hours in warm location)

Bake at 350 for 10-15 minutes or until brown.

Cool 10 minutes and turn over onto foil.

Time: about 7 hours with fast rise yeast.

Notes: made 44 rolls so I needed 2 large and 1 small glass baking dishes

total calories: 14435 (328 per roll if 44 rolls)

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