STICKY PECAN ROLLS

STICKY PECAN ROLLS image

Number Of Ingredients 17

Steps:

Basic Quick Sweet Dough: Heat water and butter to 120 degrees. In large mixing bowl, combine 3 cups of the flour, yeast, sugar, salt, dry milk, eggs, and butter water mixture. Mix with dough maker at highest speed for 3 minutes. Add an additional 2 1/2 cups of flour and continue kneading for 3 more minutes. If dough is sticky, knead in enough of remaining 1/2 cup flour to form stiff dough. Place in greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down. Sticky Pecan Rolls: Combine first 3 ingredients in saucepan and heat until sugar is dissolved; boil hard 1 minute. Pour equally into 2 11 x 7 baking pans. Sprinkle with pecans. On a lightly floured board, divide dough in half. Roll each section into a 12 x 9 rectangle. Brush each rectangle with soft butter and sprinkle with mixture of granulated sugar and cinnamon.* Roll up tightly, jelly- roll style, beginning with long ends. Seal by pinching ends. Cut into 12 1-inch slices; place cut-side down over syrup-pecan mixture. Cover and allow to rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 375 degree oven about 25 minutes. Turn out onto to large platters. * I also use some brown sugar with the granulated sugar and cinnamon - makes them a little more gooey.