Favorite Pecan Rolls

Favorite Pecan Rolls

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Ingredients

  • 1 C milk, lukewarm
  • 1 tsp. salt
  • ½ C water, lukewarm
  • ¾ C butter, divided
  • 1 T cinnamon
  • 1 C Pioneer® Sugar, divided
  • 2 pkg. (¼ oz. ea.) active dry yeast
  • 2 eggs
  • 4 ½ – 5 C flour

Topping:

  • 1 ½ C Pioneer® Golden Light Brown Sugar
  • 6 T butter
  • ¾ C dark corn syrup
  • 1 ½ – 2 C pecan halves

Directions

  1. In a large mixing bowl mix together milk, ½ cup Pioneer® Sugar and salt; set aside. Dissolve both packages of yeast in water and let sit for 5 minutes without stirring. After 5 minutes, stir well and combine with milk mixture. Add eggs and ½ cup butter. Mixing first by spoon and then by hand, add flour in 2 separate additions until dough is easy to handle. Knead dough 8-10 minutes on floured surface. Place dough in a greased bowl and place a damp towel over the top. Set covered bowl in a warm oven (heat oven for 1 minute then turn off) for 1 ½ – 2 hours, until dough has almost doubled in bulk. Punch down dough, re-cover with towel and place back in oven (no need to reheat oven) for about 30-45 minutes until dough has doubled in size again. Remove from oven, punch down, round up dough, cover with towel and lest rest for 15 minutes.

Topping:

  1. In a saucepan combine Pioneer® Golden Light Brown Sugar, corn syrup and butter together. Heat until sugar is dissolved, then continue to boil hard for 1 minute. Pour mixture into a 9 x 13-inch very well greased baking pan. Sprinkle with pecan halves.

Finishing Dough:

  1. Roll dough into oblong shape, 9 x 18-inches. Spread dough generously with ¼ cup (or more) softened butter. Sprinkle with ½ cup Pioneer® Sugar and cinnamon. Roll up tightly, beginning with a long side. Seal roll by pinching long edge into roll. Slice dough into 1 ½-inch thickness and place into baking pan on top of the sugar and pecan mixture. Cover with wax paper and place in a warm place for 30 minute to allow the dough to rise. Heat oven to 375° and bake rolls for 25-30 minutes. Remove from oven immediately and turn upside down on a large tray lined with aluminum foil. Topping will run down over the bread. When cooled, slice, pull or break off into rolls.
 
**From the Kitchen of: Gerry Burns of Ypsilanti, MI.
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.