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
-
To make the dough: 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.
-
Set aside to cool a bit until warm/lukewarm.
-
Sprinkle yeast over the top of the liquid.
-
Then add 4 cups of flour.
-
Stir to combine.
-
Cover pan with a dishtowel.
-
Allow to rise for 1 hour.
-
After 1 hour, stir in additional 1/2 cup flour, baking powder, baking soda, and salt.
-
Set aside.
-
In a separate pan, melt 1 stick of butter.
-
Add chopped pecans, corn syrup, and vanilla. Stir to combine.
-
Remove from heat.
-
Set aside.
-
Melt additional 1 stick of butter.
-
Set aside.
-
To make the rolls, preheat the oven to 375 degrees.
-
Roll out dough into a 30 × 8-inch rectangle. Pour on 1 stick of melted butter.
-
Sprinkle sugar and cinnamon evenly over the surface.
-
Starting at the far end, roll the dough into a long roll, rolling toward you.
-
You’ll end up with a 30-inch-long roll of dough.
-
With a sharp knife, cut into thin slices, about 1/2-inch thick.
-
Spoon 1/2 to 1 teaspoon of the pecan/butter/syrup mixture into mini-muffin tins.
-
Set sliced rolls into each muffin tin, pressing slightly to secure them to the pecans below.
-
Bake for 15-18 minutes, or until golden brown.
-
Remove pans from oven.
-
Allow them to cool in the pan at least 20 minutes.
-
Invert carefully so that rolls turn out and pecans stay stuck to the bottoms (which are now the tops!)