Subject: Pecan Rolls
From: Unicorn (unicorn@indenial.com)
Date: Sat Jun 08 2002 - 02:23:45 EDT
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F O O D F U N N Y
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Reader Tripp Frohlichstein tests out the ol' World Wide Recipes
Groan-O-Meter with this one:
William Tell was not only a great patriot and a great archer, he was
also a great cook. One day, after he had prepared a new dish for his
friends, he said, "I think there is one or more spices missing. What
do you think?"
Their answer was, "Only thyme, Will Tell!"
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T O D A Y ' S R E C I P E
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If you're in the mood for something sticky, rich, and sweet for
breakfast, this will surely satisfy.
Pecan Rolls
For the dough:
1 envelope (1 Tbs, 15 ml) active dry yeast
1/2 cup (125 ml) warm water
3 cups (750 ml) all-purpose flour
1/4 cup (60 ml) sugar
1 tsp (5 ml) salt
1/2 cup (125 ml) milk
4 Tbs (60 ml) butter, melted
1 egg
For the filling:
1/2 cup (125 ml) sugar mixed with
1 tsp (5 ml) cinnamon
For the topping: Mix together
1 cup (250 ml) heavy cream
1 cup (250 ml) brown sugar
1 cup (250 ml) chopped pecans
For the dough, mix the yeast with the warm water and let sit until
foamy, about 10 minutes. Mix the dry ingredients together in a large
mixing bowl, and mix the wet ingredients together in a separate bowl.
Add the wet ingredients to the dry and mix well. Knead the dough on a
floured surface for 8 to 10 minutes. Place in a lightly greased bowl
and let rise until doubled in volume, about 1 hour. Roll the dough
into an 11x13-inch (27x32 cm) rectangle and sprinkle with the filling
mixture. Roll the dough up like a jelly-roll, stretching it to form a
cylinder about 16 inches (40 cm) long. Place half the topping mixture
in each of two greased 8-inch (20 cm) round cake pans. Slice the
dough into 1-inch (2.5 cm) slices and arrange 8 slices in each cake pan.
Let rise for 30 minutes. Bake in a preheated 350F (180C) oven for 25
to 30 minutes, until golden brown. Remove from the oven and cool on
wire racks for 5 to 10 minutes before inverting onto serving plates.
Makes 16 rolls.
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