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Prep Time: 360 Minutes Cook Time: 30 Minutes |
Ready In: 390 Minutes Servings: 6 |
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I finally found a copy of the America the Beautiful cookbook, & this is one of my favorite recipes from it... these disappear very quickly! I am guessing on the prep time, but it does include resting & rising times for the dough. Ingredients:
1 cup milk |
1/2 cup sugar |
2 teaspoons salt |
1 (7 g) package dry yeast |
2 eggs, lightly beaten |
1 cup mashed potatoes |
5 1/2 cups plain flour, more if needed |
1 3/4 cups unsalted butter |
2 1/2 cups brown sugar, tightly packed |
2 teaspoons ground cinnamon |
1 1/2 cups pecans, chopped (substitute walnuts if preferred) |
Directions:
1. Scald milk and cool to lukewarm, then stir in sugar, salt and yeast.
2. Stand for 2 minutes.
3. Beat in the eggs, potato and 11/2 cups of the flour until just mixed.
4. Stand for 10 minutes.
5. Melt 1/2 cup of butter, cool to lukewarm, and after the 10 minutes has elapsed mix the butter into the yeast mixture.
6. Stir in the remaining flour 1 cup at a time, until dough is smooth and not sticky.
7. Knead for 10 minutes until smooth and elastic, adding more flour if needed.
8. Transfer to a greased bowl, cover and let rise until tripled in size, about 3 hours.
9. Melt another 1/2 cup of butter.
10. Divide dough in half and roll each piece into a 1/4 inch thick rectangle and brush with the melted butter.
11. Combine 1/2 cup brown sugar with the cinnamon and sprinkle on each piece of dough.
12. Roll up like a jelly roll and slice into 1 pieces (9 per roll, 18 total).
13. Melt the remaining butter (3/4 cup) and add 2 cups brown sugar in a saucepan over a medium heat and pour the mixture into a greased pan.
14. (Recipe suggests 2 x 8-inch square pans, but I have also used one large roasting pan) Sprinkle the nuts evenly over the sugar mixture and place rolls flat side down.
15. Cover and let rise again until doubled, about 1 hour.
16. Preheat oven to 180c.
17. Cook rolls until golden brown, about 25-30 minutes.
18. Invert rolls onto a plate as soon as they come out of the oven so the caramel runs over the tops.
19. Best served warm.
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