Overnight pecan rolls
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| 1 | Egg | |
| 3 | cups | Gold Medal Better For Bread Flour |
| ¼ | cup | Sugar |
| 2 | tablespoons | Nonfat Dry Milk |
| 1½ | teaspoon | Salt |
| 1½ | teaspoon | Dry Yeast |
| 1 | tablespoon | Margarine |
| 1 | tablespoon | Margarine |
| ¼ | cup | Brown Sugar |
| 1 | teaspoon | Cinnamon |
| 2 | tablespoons | Pecans; Chopped |
Directions
FILLING
Add first 8 ingredients to pan in order listed. Program for dough (knead and first rise) setting. When done remove dough and roll out on a floured surface. Spread with margarine and sprinkle with brown sugar, cinnamon and pecans. Roll up the dough and slice into 24 rolls. Place on a greased baking sheet and cover loosely with plastic wrap. Refrigerate overnight. In the morning, place the rolls in a cold oven and preheat the oven to 375.
When the oven reaches 375 set the timer for 15 minutes. Bake until golden brown.
Recipe by: 366 Low-Fat Brand-Name Recipes Posted to brand-name-recipes by Meg Antczak <meginny@...> on Apr 07, 1998
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