INGREDIENTS:

·     1 teaspoon white sugar
·         1 (.25 ounce) package active dry yeast
·     ½ cup warm water (110 degrees F/45 degrees C)
·     ½ cup milk
·     ¼ cup white sugar
·     ¼ cup butter
·         1 teaspoon salt
·         2 eggs, beaten
·         4 cups all-purpose flour
·     ¾ cup butter
·     ¾ cup brown sugar
·        1 cup chopped pecans, divided
·     ¾ cup brown sugar
·         1 tablespoon ground cinnamon

·     ¼ cup melted butter

 

INSTRUCTIONS:

STEP 1.     In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
STEP 2.     In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
STEP 3.     Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
STEP 4.     While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
STEP 5.     Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

STEP 6.     Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

 

CALORIES:

PER SERVING:

392 calories; protein 5.6g 11% DV; carbohydrates 45.3g 15% DV; fat 21.7g 34% DV; cholesterol 66.1mg 22% DV; sodium 281.9mg 11% DV. 

 MAKE IT, EAT IT, ENJOY IT.