Sticky Pecan Rolls

Sticky Pecan Rolls

Use any bread dough, enriched with milk, eggs, and extra sweetner
2 pkgs dry yeast
2 Cups warm water or scalded milk
1 Cup dried milk (if water was used)
1-1/2 Tbs honey or sugar
1-1/2 Cups whole wheat or unbleached white flour
2-4 eggs, beaten
Use a large crock bowl if possible, otherwise any large container.
Preheat with hot water
Mix the above ingredients, beat 100 strokes
- this improves the texture of the dough
Set aside to rise, yeast works best when the temperature is 80-100 degrees
a gas oven with a pilot is often the right temperature, or preheat the oven
to 200 degrees for a short time
REMEMBER: heat above 120 degrees kills the yeast
Cover (plastic wrap or a wet cloth) and let rise for a while, 30-45 minutes,
although even 15 minutes will do if you are in a hurry.

1/2 Cup shortening - at least half should be butter
2/3 Cup sweetner, honey, brown sugar, sugar
1 tsp salt
1/2 tsp mace or nutmeg
Cream these together and fold into the sponge.

3-1/2 Cups whole wheat or unbleached white flour
Fold in the flour until you have a soft dough.
Turn out the dough onto a floured surface (I use the stove top - but a sturdy
table works well also)
Knead until the dough is smooth and elastic, add more flour as necessary, but
keep the dough as moist as you can handle - I butter my hands to keep it
from sticking.
Butter the bowl, form the dough into a smooth ball and place in the bowl,
cover again to keep moist, let rise until double - this 30 to 90 minutes
depending on the temperature.
Divide the dough in half.
On a floured cloth (a piece of sheet works well) roll the dough into a 16 by
18 or 24 inch rectangle - make the edges quite straigh or else the end
rolls will be skimpy.

1/4 Cup butter, melted or very soft
1/4 Cup brown sugar
1 tsp cinnamon
1/2 Cup raisins or currants
Spread with butter
Sprinkle the sugar, cinnamon, and raisins evenly over the dough
Starting along the long edge, lift the cloth and roll up jelly roll style

Butter 2 9 x 12 inch baking pans.
Cover the bottom with pecan halves.
1/4 Cup or less brown sugar
drizzle dark Karo syrup over the brown sugar
Cut the roll into 24 pieces, either use a knife or scissors.
(to cut evenly start by cutting in half, then each in half again, and in
half once again, now cut each into three pieces)
Place cut side down, 4 rows of 3 in each pan.
Cover and place in a warm place to rise for 20-30 minutes.
Repeat with the second half of the dough.

Bake at 350 degrees for 30 minutes (the amount of syrup and brown sugar effect
the baking time and temperature. You want a stiff candied layer that is
not scorched.)
Immediately turn out onto a baking sheet. Use two hot pads, quickly flip the
baking dish over, holding it just above the sheet. If you allow the rolls
to cool in the baking pan they will be permanently glued in place.
**Be careful, the syrup is very hot and could burn badly.