Pecan Cinnamon Rolls

prep time:: 0 rise 1 1/2 hour & 45 min
total time:: 3 hr

Karen Breithaupt

ingredients

3-3 1/2 cup flour (I use half whole wheat)
1 package active dry yeast (rapid rise)
1 tsp salt
1/4 cup sugar
1 cup milk
3 Tablespoons butter
1 egg

directions

1
In large bowl combine 1 cup flour, dry yeast, salt and sugar
2
In saucepan heat milk and butter until very warm but not hot. (120-130°). Add liquid with 1 egg to flour and beat for 2 min. with mixer.
3
By hand stir in remaining flour. Cover and let rise in warm place until double in size (1 1/4 hour)
4
Turn out on floured surface. Add flour to knead dough until no longer sticky. Roll out on floured surface to make large rectangle. Brush dough with melted butted and sprinkle with cinnamon mixed with white or brown sugar. Roll up seal edge and then slice into 1-1 1/2 inch slices. Place cut side down into prepared pan, see note.
5
Cover with a towel and let rise 45 min. in warm area.
6
Bake in preheated 375° oven 20 min or until smells wonderful!

notes

use round cake or bundt pan. Melt 1/3 cup butter, mix in 1/3 cup chopped pecans, 1/3 cup brown sugar. When rolls have baked on top of this mixture immediatly turn upside down onto plate when you take them out of the oven.

Source: Karen Breithaupt