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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 15 |
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The beauty of this recipe (besides the taste) is that you can make it up to 2 days ahead of time and just keep refrigerated. Time of rising not included. Ingredients:
4 cups white bread flour |
1/3 cup sugar |
1 teaspoon salt |
2 envelopes instant yeast |
1 cup milk, warm |
1/3 cup butter |
1 egg |
1 cup brown sugar, packed |
1/2 cup butter |
1/4 cup corn syrup |
1 cup pecans, halved,toasted |
2 tablespoons butter, room tempera ture |
3/4 cup pecans, chopped,toasted |
1/4 cup brown sugar, packed |
1 1/2 teaspoons ground cinnamon |
Directions:
1. For dough: combine 2 cups flour, sugar, salt and yeast in large bowl; add milk, butter and egg; beat 1 minute; stir in enough remaining flour to make a soft dough; knead dough on floured board for 5 minutes; place in greased bowl; cover with plastic wrap; let rise in warm place until doubled, about 1 1/4 hours.
2. For topping: bring brown sugar and butter to a boil, stirring constantly; remove from heat; stir in syrup; pour into 13 x 9 pan; sprinkle pecan halves on top.
3. For filling: punch down dough; roll out into 15 x 10 rectangle; spread with butter.
4. Combine pecans, brown sugar and cinnamon; sprinkle over dough; starting at long side, roll up tightly, pinching seam to seal; cut into 15 pieces; place in pan; cover tightly with plastic wrap; refrigerate 12-48 hours.
5. Preheat oven to 350°F.
6. Bake uncovered for 25-30 minutes, or until golden; let stand 3 minutes in pan, then invert onto serving platter.
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