Rolls with fillings/toppings

16 Servings

Ingredients

Quantity Ingredient
1 Cake compressed yeast (1 envelope may be used)
¼ cup Lukewarm water
1 cup Milk; scalded
¼ cup Shortening
¼ cup Sugar
1 teaspoon Salt (up to)
3½ cup Sifted all purpose flour
1 Beaten egg
2 tablespoons Melted butter
½ cup Sugar
2 teaspoons Cinnamon
½ cup Brown sugar
¼ cup Butter
1 tablespoon Light corn syrup
⅓ cup Pecans per pan

Directions

FILLING

TOPPING

submitted by: willirk@...

Hello again, Dave. I've been enjoying everyone's recipes and feeling guilty for not contributing more, so as I was paying off a job done by middle son with a batch of these - I thought I would send it along. I don't know the origin; all I can tell you is that I never have any left... These rolls can be frozen and reheated beautifully.

I think this recipe originally was from a Better Homes and Gardens Cookbook, but I can't be sure - I've been making these for over 20 years.

The recipe can be doubled successfully (yielding 2 sheet cake pans or 32 rolls).

Soften yeast in lukewarm water. Combine next 4 ingredients; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in yeast and egg.

Gradually add remaining flour to form a soft dough; beat well. Brush top lightly with soft shortening; cover and let rise in warm place until double (1-½ to 2 hours). Punch down; turn out on lightly floured surface and divide dough in half. Roll each piece in 12 x 8 rectangle.

FILLING: Brush each rectangle with 2 tablespoons melted butter. Combine ½ cup sugar and 2 tsps cinnamon; sprinkle half over each rectangle.

Roll each rectangle as for a jellyroll, beginning with long side; seal edge. Cut each roll in eight 1-½-inch slices.

TOPPING: In each of two loaf pans or one sheet cake pan or 2 cake pans, mix ½ cup brown sugar, ¼ cup butter and 1 tablespoon light corn syrup. Heat slowly, stirring frequently till blended. Remove from heat. Spring ⅓ cup pecans in each pan.

Place 8 rolls cut side down in each pan. Cover; let rise in warm place until double (35 to 45 minutes). Bake in moderate oven (375 degrees) for 25 minutes or until done. Cool 2 or 3 minutes; invert on rack and remove pans.

Makes 16 rolls.

(If you leave the rolls in the pans to cool longer than a couple of minutes, they will stick as the caramel topping sets up. You can either place them back in the oven for a couple of minutes to heat up the caramel or try a warm water bath. I find it easier to turn them out quickly - so don't wander too far after removing the rolls from the oven.) Kathie W. (kitwilli) In the Blue Ridge Mountains of Virginia DAVE <DAVIDG@...>

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RECIPE ARCHIVE - 22 APRIL 1996

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