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Carmel Rolls
1 Pkg Yeast |
2 3/4 Cup Flour (Or 1/2 More If Sticky) |
1/2 Cup Brown Sugar |
1 1/2 Tbl Water |
1 1/2 Tsp Cinnamon |
2 Tbl Butter |
2 Tbl Sugar |
1 1/8 Cup Water, Warm |
1/4 Cup Butter, Melted |
1/2 Cup Pecans, Chopped |
1/4 Cup Sugar |
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Take the 1/2 cup of brown sugar, 1/4 cup of melted butter, 1 1/2
tablespoon of water and 1/2 cup of pecans and place this in the bottom
of the pan. (2)1 1/2 teaspoons of cinnamon. 1/4 cup of sugar and two
tablespoons of butter. (sprinkle this on top of dough before rolling up)
combine 1 pkg. Of dry yeast, 2 tablespoons of sugar, 1/2 teaspoon of
salt, 2 3/4 cups of flour or 3 1/4 if sticky, 1 1/8 cups water and 1/8
cup butter. Knead and let rise until double, knead and let rise again
until double. Roll out dough in rectangle, sprinkle top with 1 1/2
teaspoon of cinnamon, 1/4 cup of sugar and 2 tablespoons of butter. Roll
up the narrow side slice them about 1 inch thick. Bake at 425 degree
oven for about 20 to 25 minutes. Use a 9 by 13 inch pan .After taking
them from the oven, invert the pan and leave the pan over the rolls for
5 minutes before removing .
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