MMMMM---------------------------ROLLS--------------------------------
2 3/4 c Flour; up to 3 1/4 cups
2 Eggs; beaten
1 tb Yeast
1/2 c Sour cream
1/4 c Sugar
6 tb Butter; melted
1 ts Salt
1/4 c Water; warm
MMMMM--------------------------FILLING-------------------------------
1/2 c Butter; softened
1/2 c Brown sugar
4 ts Cinnamon
1/4 c Sugar
1 c Pecans; chopped
MMMMM---------------------------GLAZE--------------------------------
3 c Powdered sugar
1 1/2 ts Vanilla
1/2 c Milk -OR-
2/3 c Cream
Rolls:
In a large bowl, combine 1 1/2 cups flour, yeast, sugar and salt with
an electric mixer on low speed for 1/2 minute to combine ingredients.
In a smaller bowl, beat eggs. Add eggs with butter and water to dry
ingredients and beat on low speed to moisten. Beat on high for 3
minutes.
By hand with a wooden spoon, mix in enough remaining flour to make a
soft dough. When the mixture forms a ball and breaks away from the
sides of the bowl, turn it out onto a floured board and dust lightly
with flour. Knead 3 to 5 minutes, adding flour as necessary to make
dough smooth and elastic.
Place the dough in a greased bowl and turn to coat the surface. Cover
the bowl lightly and set it in a warm, draft-free place to rise until
doubled in bulk, about 1 1/2 hours.
Filling:
After dough has doubled, punch down and divide in half. Roll each
half into a 9x15-inch rectangle. Spread each with half the softened
butter. mix together the sugars and cinnamon and put half on each
rectangle. Do the same with the nuts. Roll each up tightly and seal
the edges. Cut each roll into 12 slices and place all the rolls in a
greased 9x12-inch pan to rise again for 30 minutes to an hour, or
until doubled.
Heat oven to 350 F and bake for 25 to 30 minutes.
Glaze:
Stir all ingredients together and pour over rolls about 5 minutes
after you take them from the oven.
