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La Belle Cuisine - More Bread Recipes

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Becky's Pecan Rolls



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Becky's Pecan Rolls

3 1/4 to 3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1 package dry yeast
1/4 cup butter
1 cup milk
1 egg
1/4 cup plus 2 tablespoons butter
1/2 cup plus 2 tablespoons
packed brown sugar
2 tablespoons milk
1 cup pecan halves
3 tablespoons butter, melted
1/4 cup plus 1 tablespoon packed
brown sugar
Ground cinnamon

Combine 1 1/4 cups flour, 1/4 cup sugar, salt and yeast in a large bowl;
mix well.
Melt 1/4 cup butter in a small saucepan; add 1 cup milk and heat until
warm (120 degrees F.) Add butter mixture and egg to yeast mixture.
Blend on low speed of mixer until moistened. Beat 3 minutes at high
speed. Stir in 1 1/2 cups flour until mixture leaves the sides of the bowl.
Turn dough out onto floured surface; knead in 1/2 to 3/4 cup flour. Continue kneading until dough is smooth and elastic (about 7 minutes). Place dough in a greased bowl, turning to grease top. Cover with a
damp cloth; let rise in warm, draft-free place 1 hour or until doubled
in bulk.
Melt 1/4 cup plus 2 tablespoons butter in a small saucepan; add 1/2 cup
plus 2 tablespoons brown sugar and bring to boil, stirring constantly.
Remove from heat. Add 2 tablespoons milk, stirring until smooth. Pour
sugar mixture into a greased 13-by-9-by-2-inch baking pan; place pecans right side down, evenly over sugar mixture; set aside.
Punch dough down and divide in half. Roll each half into a 16-by-7-inch rectangle. Brush with 3 tablespoons melted butter. Sprinkle 2 1/2 table- spoons brown sugar and cinnamon on each rectangle. Starting at the
wide end, roll up each rectangle jelly roll fashion; pinch edges together
to seal. Cut each roll into 1-inch slices. Place slices over pecans in pre-
pared pans. Cover and let rise in warm draft-free place, for 1 hour or
until doubled in bulk. Bake 15 minutes at 400 degrees F or until golden brown. Remove from oven; invert on platter. Makes about 2 1/2 dozen.

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