Email to Sherri Callinan      

Recipe Categories: DollyJ's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHINESE Clones COOKIES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD FREEZERMEALS HOLIDAYS ITALIAN JAMSandJELLIES MARINADES MEATS Mexican MIXES PASTA PIZZA PORK POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SOUPSandSTEWS VEGETABLES

GIANT UPSIDE-DOWN PECAN ROLLS

Recipe Link: http://Sunset Magazine

List of Ingredients




2/3 c. milk
1 ¾ c sugar
1 tsp. salt
½ c butter or marg.
2 pkg. Active dry yeast
½ c. warm water (about 110 deg)
5 ½ - 6 cups all-purpose flour, unsifted
2 eggs
¼ c. butter or marg., melted
1 Tbl ground cinnamon
1 c. coarsely chopped pecans
Water
Brown sugar-nut syrup (recipe follows)


Recipe



In a pan combine milk, ¾ c. of the sugar, salt and the ½ c. butter (cut in pieces). Heat, stirring, to about 110 degree (butter need not melt completely).
In a large bowl, dissolve yeast in water. Blend in milk mixture. Gradually mix in 3 cups of the flour, then beat for 5 minutes. Beat in 1 whole egg and 1 egg yolk (reserve remaining egg white), then gradually beat in enough of the remaining flour (about 2 cups) to make a stiff dough.
Turn dough out on to floured board’ knead until smooth and satiny (10-20 minutes), adding flour as needed to prevent sticking. Turn dough over in a greased bowl, cover and let rise in a warm place until doubled (about 2 hours).
Punch dough down. Knead briefly on a lightly floured board to release air;’ let rest for 10 minutes. Then roll and stretch dough into a 24 x 18-inch rectangle. Brush evenly with the ¼ cup melted butter.
Combine the remaining 1 c. sugar with cinnamon sprinkle evenly over butter, and then sprinkle with pecans. Starting with a narrow side, roll up jellyroll fashion. Moisten edge of dough with water and pinch it snugly against roll to seal. With a sharp knife, cut roll into 6 equal parts. Prepare brown sugar nut syrup, pour into pan, and arrange slices, cut side up in pan. Cover’ let rise in a warm place until almost doubled (about 1 ½ hours).
Brush surfaces of rolls with reserved egg white beaten with 1 tsp. Water. Bake uncovered in a 350 deg. Oven for 30 – 35 minutes or until well browned. Immediately invert onto a serving tray. Makes 6 large rolls, about 12 s3revoings.

BROWN SUGAR-NUT SYRUP. Boil together ¼ c. butter or marg., 2 tbl. Water and 1 c. firmly packed dark brown sugar for 1 minute. Immediately pour in to a 9 x 13 in. baking pan; tilt pan so syrup forms an even layer. Arrange 1 c. pecan halves, flat side up, on syrup.