2 pkg. active dry yeast
½ c. warm water (105-115°)
½ c. whole milk, scalded and then cooled
½ c. white sugar
1 t. salt
2 eggs
½ c. softened butter
4¾ c. all purpose flour
1 c. of brown sugar
softened butter
2-3 t. cinnamon
¼ c. butter
½ c. packed brown sugar
2 T. corn syrup
1 c. pecan halves
Dissolve yeast in the warm water. Stir in the milk, sugar, salt, eggs, shortening, and 2 1/2 c. flour. Beat until smooth. Mix in enough remaining flour to make the dough easy to handle. Turn the dough on to a lightly floured board; knead until smooth and elastic, about 5 min. Place dough in a greased bowl and then turn greased side up. Cover the bowl and let the dough rise in a warm place until doubled. Punch down the dough. On a floured board, roll dough into a rectangle, about 16″ wide and 12″ high. Butter the entire surface of the dough with softened butter. Cover the buttered dough with the brown sugar, working all the way to the edges. Shake cinnamon over the brown sugar, covering the entire surface evenly. Roll the dough up from one side as tight as possible, forming a log about 16″ in length. Cut the dough into eight 2-inch sections. In a 9″ x 13″ baking pan, melt the 1/4 c. butter over medium heat and stir in brown sugar and corn syrup until dissolved and mixed well; remove from heat and add pecans. Place rolls into the pan, 4 on each side (lengthwise). Cover pan and let rolls rise until they fill the pan. Bake at 375° for 25-30 minutes. While rolls are baking, cover a large jelly roll pan with foil. As soon as the rolls have come out of the oven, immediately invert the cake pan on top of the sheet pan. Let the cake pan sit on top for about a minute to release all the nuts and syrup. Remove the cake pan. Slice them in half, butter them and then grill them in a pan until golden brown. Add a small pat of butter on top that will melt into the warm roll and you have a very special treat!
Leanne Walling, Munising
