-----------------------------------BREAD-----------------------------------
1 pk Pillsbury Hot Roll Mix
2 tb Sugar
1 c Water; heated to 120-130F
2 tb Margarine or Butter; softend
1 Egg
----------------------------------FILLING----------------------------------
1/4 c Brown Sugar; firmly packed
1/4 c Pecans; chopped
2 ts Cinnamon
2 tb Margarine or Butter; softend
-----------------------------------GLAZE-----------------------------------
1 c Powdered Sugar
1 tb Milk; 1-2 tbsp.
Grease 2 lrg. cookie sheets. In lrg. bowl, combine flour mixture with
yeast from foil packet and sugar. Stir in hot water, 2 tbsp. margarine and
egg until dough pulls away from sides of bowl. Turn dough out onto lightly
floured surface. With greased or floured hands, shape dough into a ball.
Knead dough for 5 mins. until smooth, sprinkling with additional flour, if
necessary, to reduce stickiness. Cover with lrg. bowl; let rest 5 mins.
Meanwhile, in sm. bowl combine all filling ingredients except margarine.
Mix until crumbly. Set aside.
On lightly floured surface, roll dough to 18x10" rectangle. Spread 2 tbsp.
margarine lengthwise over half of dough; sprinkle with filling mixture.
Carefully fold untopped dough over filling; seal edges. With sharp knife,
cut dough into 18 1" strips. Stretch each strip to 10". Loosely twist and
form into a candy cane shape. Place on greased cookie sheets. Cover loosely
with plastic wrap and cloth towel. Let rise in warm place (10-85) fpr 3-
mins. or until doubled in size.
Heat oven to 375F. Uncover dough. Bake for 10-15 mins. or until light
golden brown. Remove from cookie sheets. Cool completely. In sm. bowl,
blend glaze ingredients, adding enough milk for desired glaze consisstency.
Drizzle over candy canes. Decorate with candies, if desired. Makes 18
rolls.
"These delightful sweet rolls are simplified with hot roll mix."
I have not tried this recipe. It comes from my Pillsbury "Holiday"
cookbook #142. Marilyn Sultar
