-DOUGH-
3 3/4 1/4 cups all purpose flour;
-up to 4
1/2 oz Active dry yeast; (1
-package)
1 1/4 c Milk
1/4 c Butter or margarine
1 ts Salt
1 Egg
FILLING
1 c Sugar
1/4 c Butter or margarine; melted
1/2 ts Cinnamon
TOPPING
1/4 c Butter or margarine; melted
1 c Sugar
1 ts Cinnamon
1/2 c Chopped pecans
In large mixer bowl combine 2 cups flour and yeast. In 1 quart saucepan
combine 1/4 cup sugar, milk, 1/4 cup butter and salt. Cook over medium
heat, stirring constantly, until warm (115 to 120F). Add to flour mixture;
add egg. Beat at low speed, scraping bowl often, until well mixed (1 to 2
minutes). Beat at high speed, scraping bowl often, 3 minutes. By hand, stir
in enough remaining flour to make dough easy to handle. Turn dough onto
lightly floured surface; knead until smooth and elastic (about 5 minutes).
Place in greased bowl; turn greased side up. Cover; let rise in warm place
until double in size (about 1 1/2 hour). Dough is ready if indentation
remains when touched.
Punch down dough; divide in half. Roll each half into 12″ square. In medium
bowl stir together filling ingredients. Spread half over each 12″ square.
Roll each 12″ square up jelly roll fashion; pinch to seal seams well. Cut
each into 12 rolls. Place on greased cookie sheets 3 to 4″ apart (about 6
rolls per cookie sheet). Cover with waxed paper. With rolling pin flatten
each roll to about 3″ in diameter. Do not remove waxed paper; let rise in
warm place 30 minutes.
Heat oven to 400. With rolling pin flatten to 1/8″ thickness; remove waxed
paper. Brush rolls with 1/4 cup melted butter. In small bowl stir together
1 cup sugar and 1 teaspoon cinnamon, sprinkle over rolls. Sprinkle pecans
over rolls. Cover with waxed paper; roll flat. Remove waxed paper. Bake for
8 to 12 minutes or until golden brown. Remove from pan immediately.
Orange Krispies: Omit cinnamon in filling. Add 1 tablespoon grated orange
peel to filling. Omit cinnamon and pecans in topping. Add 1/2 cup sliced
almonds and 1 teaspoon grated orange peel to topping.
Yields
24 Servings