Title: Pecan Rolls/wagner Inn
Categories: Inn recipes, Pastries
Yield: 1 servings
Dough:
1 pk Fast rising yeast
1/4 c Melted butter
1/2 c Warm milk
2/3 c Warm water
3 1/2 c Flour
2 Eggs
3 tb Sugar
1 ts Salt
Carmel glaze:
1/2 c Butter
= (real butter is best)
1 c Brown sugar
2 tb Corn syrup
1 ts Vanilla
Sprinkle yeast over warm water--let stand 1 minute or so to
dissolve. Combine warm milk, eggs, sugar, salt and butter
in large bowl and mix well. Stir in dissolved yeast. Add 2
cups flour and beat until smooth and blended. Add rest of
flour until dough holds together. Turn out on floured
surface and knead until smooth. Put in large bowl. Cover
with plastic wrap and place in warm place until doubled. If
you have a bread machine with a mannual cycle. Follow
directions on machine.
Melt butter for glaze and add other ingredients. Divide
evenly in two 8 inch pans. Sprinkle pecans on top.
After dough has risen, divide in two and roll out into
rectangle. Spread with butter and sprinkle with sugar and
cinnamon. Roll up like jelly roll and cut in 12 pieces. Put
in pan. Repeat with remainder of dough. Let rise until
double. Bake at 350 degrees (bottom rack of oven) 25
minutes. Let set 5 minutes and then invert on serving
plate. Serve warm.JM.
Wagner's 1844 Inn Sandusky, Ohio
