Pecan Yeast Rolls
| Yield: 3 Dozen Rolls | |
| 2 cakes or 2 pkgs. dry granular yeast | 2 eggs |
| 1/4 cup lukewarm water | 5 cups sifted flour |
| 1 cup milk | 1/3 cup melted butter or margarine |
| 1/4 cup shortening | 1 cup light brown sugar |
| 1/3 cup sugar | 1 cup chopped Pecans |
| 1 teaspoon salt | 108 Pecan Halves |
| 1/2 teaspoon grated lemon rind |
Soften yeast in lukewarm water. Scald milk and to it add the shortening, sugar, salt, and lemon rind. Cool to lukewarm. Stir in beaten eggs and softened yeast. Add 1/2 the flour and beat thoroughly. Add remaining flour and mix well. Turn out onto lightly floured board and knead lightly. Place in greased bowl; cover and set in warm place. Allow dough to rise until double in bulk. When light, punch down and turn out onto floured board. Roll dough in large rectangle about 1/2 inch thick. Spread with melted butter or margarine, brown sugar, and chopped Pecans. Roll up jelly roll fashion, and cut in 3/4 inch slices. Place 3 Pecan halves in bottom of each greased muffin tin, and put a slice of the roll on top, cut side down. Allow to rise again until double in bulk. Then bake in a moderately hot oven (400° F.) for 15 to 18 minutes.
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Copyright © 1998 Navarro Pecan Company, Inc.