Pecan Nut Rolls
By: Anonymous
Published: Thursday, December 10, 2009 - 12:44am

Ingredients




1 env (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 teaspoon (5 ml) salt
1/2 cup (125 ml) milk
4 tablespoons (60 ml) butter, melted
1 egg
1/2 cup (125 ml) sugar mixed with
1 teaspoon (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

Preparation

1 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. 2 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. 3 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. 4 Makes 16 rolls.