Categories: Breakfast Breads
Ingredients
- 2 cups Whole Milk
- 1/2 cup Canola Oil
- 1/2 cup Sugar
- 2-1/2 teaspoons Active Dry Yeast
- 4 cups Flour
- 1/2 cup (additional) Flour
- 1/2 teaspoon (heaping) Baking Powder
- 1/2 teaspoon (scant) Baking Soda
- 2-1/2 teaspoons Salt
- 2 sticks Butter
- 3/4 cups Sugar
- 2 Tablespoons Cinnamon
- 1 cup Finely Chopped Pecans
- 1/2 cup Light Corn Syrup
- 2 teaspoons Vanilla Extract
Directions
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To make the dough:
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Heat milk, canola oil, and 1/2 cup of sugar in a large saucepan until just before boiling (but do not boil.)
- Remove from heat and set aside to cool a bit until warm/lukewarm.
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Sprinkle yeast over the top of the liquid, then add 4 cups of flour.
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Stir to combine, then cover pan with a dishtowel and allow to rise for 1 hour.
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After 1 hour, stir in additional 1/2 cup flour, baking powder, baking soda, and salt.
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Set aside.
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In a separate pan, melt 1 stick of butter and add chopped pecans, corn syrup, and vanilla. Stir to combine, then remove from heat and set aside.
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Melt additional 1 stick of butter.
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Set aside.
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To make the rolls:
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Preheat the oven to 375 degrees.
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Roll out dough into a 30 × 8-inch rectangle. Pour on 1 stick of melted butter, then sprinkle sugar and cinnamon evenly over the surface. Starting at the far end, roll the dough into a long roll, rolling toward you.
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You’ll end up with a 30-inch-long roll of dough.
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With a sharp knife, cut into thin slices, about 1/2-inch thick.
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Spoon 1/2 to 1 teaspoon of the pecan/butter/syrup mixture into mini-muffin tins.
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Set sliced rolls into each muffin tin, pressing slightly to secure them to the pecans below.
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Bake for 15-18 minutes, or until golden brown.
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Remove pans from oven and allow them to cool in the pan at least 20 minutes.
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Invert carefully so that rolls turn out and pecans stay stuck to the bottoms (which are now the tops!)
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If a little pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls.