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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Cooks Illustrateds' recipe! MMMM good! Ingredients:
dough |
whisk in the mixer bowl |
3 eggs |
3/4 c buttermilk |
1/4 c sugar |
1-1/2 tsp salt |
2-1/4 tsp instant yeast |
stir in |
2 c flour + 6 tbs melted butter |
attach bowl to mixer fitted w/dough hook & incorporate up to 2 more cups flour. |
knead total of 10 minutes, checking dough consistency & correcting with either more flour or buttermilk if needed |
hand knead dough a few times, then place in a greased bowl, spray dough w/cooking spray & cover & let rise 2-1/2 hours |
meanwhile: make filling |
combine til crumbly like wet sand |
3/4c brown sugar |
2 tsp cinnamon |
pinch salt |
1 tbs melted butter |
the goo for the bottom of pan |
cook til bubbly |
2/3 c brown sugar |
6 tbs butter |
1 tbs corn syrup |
pinch salt |
then stir in 2 tbs cream |
the topping |
1/4 c brown sugar |
3 tbs butter |
1 tbs corn syrup |
cook til bubbly, then off heat stir in 1 tsp vanilla extract & if desired, toasted chopped pecans. |
spoon a little of this over the top of each baked roll. |
Directions:
1. ~~~~~~~~~ ~~~~
2. Roll dough out into a 16 x12 inch rectangle, squaring up edges.
3. Brush dough w/ 1TBS melted butter, & brush edges of pan w/butter too
4. Sprinkle w/filling, then press filling into dough
5. Roll up tightly from one long edge to create a tight 18 even log Pinch edges well.
6. Cut with a serrated knife into 12 even pieces.
7. Spread goo evenly in bottom of nonstick 9x13 pan
8. Put each end in an opposite corners.
9. Place cut rolls into pan.
10. Cover & let rise 1-1/2 hours.
11. Place a baking stone in oven & preheat to 350
12. Place pan of rolls directly onto stone & bake for 25- 30 minutes until browned.
13. Let cool on a rack 10 minutes, then turn out onto a large platter or cutting board.
14. Top with topping.
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