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| Pecan Rolls |
| (One of Grandma's Favorites!) |
| Category: Biscuits & Bread |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 3 | pkgs | Dry Yeast |
| 3/4 | cups | Lukewarm Water |
| 2 1/4 | cups | Lukewarm Milk |
| 3/4 | cups | Sugar |
| 1 | tbsp | Salt |
| 3 | | Eggs |
| 3/4 | cups | Soft Shortening OR Cooking Oil |
| 9 | cups | Flour |
| 1/2 | lb | Margarine |
| 2 | cups | Brown Sugar |
| 1/4 | cups | Karo |
| | Pecans |
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| Instructions: |
| 1. | Dissolve dry yeast into lukewarm water. |
| 2. | In another bowl, combine lukewarm milk, sugar, salt, eggs, shortening and flour. |
| 3. | Mix ingredients and knead, then place in a bowl and let rise until it doubles in size. |
| 4. | Divide into 3 parts and roll out to about 1/4 inch thick. |
| 5. | Spread with shortening and a thin layer of sugar and cinnamon. |
| 6. | From wide side, roll into a long roll and cut into slices about 1/2 inch thick. |
| 7. | Place in pan over the topping (topping is spread on bottom of pan), then let rise again. |
| 8. | Bake at 375 degrees. |
| 9. | (Topping: combine margarine, brown sugar and karo; pour into empty baking pan. Sprinke with nuts.) |
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| Recipe submitted 1/30/2006 |
