1 c. warm water
1/4 c. powdered milk, or buttermilk
1/2 c. sugar
1 egg
4 c. SR flour*
Filling:
1 c. sugar
3 t. cinnamon
3/4 c. finely chopped pecans (I use Fishers cookie pieces) optional
1/2-1 stick butter, room temperature
Glaze:
2 c. powdered sugar, sifted
1 t. vanilla
3-4 t. warm water
Dissolve yeast in warm water. Allow to sit 5 minutes. astir until all yeast is dissolved. Place powdered milk, sugar, oil & egg in bowl. Add yeast mixture. Slowly add in 1 1/2 c. flour and work in until smooth. Gradually add 2-2 1/2 c. flour until the right consistency, easy to handle. Cover and let rest for 5 minutes. Knead the dough onto a floured surface until smooth. Put dough in a large bowl with oiled sides. Cover and set in a warm place. Allow to rise until the dough has doubled in size. On a floured surface, knead the dough until smooth and roll out into a large rectangle. Generously spread room temperature butter over top of dough. Combine cinnamon and sugar and sprinkle evenly over the buttered dough. Sprinkle pecan pieces over top. Beginning at the widest side (longways), roll up dough as evenly and tightly as possible. Cut into 1" rolls using cooking twine. Place on sprayed cookie sheet or baking dish. Cover and set in warm, dry place until doubled in size. Bake in preheated 350 oven for 20-30 minutes. Make glaze by adding vanilla to powdered sugar. VERY slowly add water a teaspoonful at a time until the consistency you like is reached. Remove rolls from oven to cool, drizzle with glaze while still warm. Yummy!
* I have not made these rolls so I can't attest to the way they turned out made by this recipe. I would think if you used yeast you would use plain flour, not self rising. Or if you used the SR flour you'd just omit the yeast. I'll do some research and see what I can find and I'll adjust the recipe if it needs to be done. Yeah, it looks like in every recipe I checked, that you use either yeast with plain flour or omit the yeast with SR flour.
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