Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Cream butter; gradually add 1/2 cup flour, beating well. Add 2 eggs, one at a time, beating well after each addition. Place waxed paper on a large wet baking sheet. Spread butter mixture evenly into an 11 - x 7-inch rectangle on the waxed paper, and chill well. Dissolve yeast and 1 teaspoon sugar in milk in a large bowl; stir well. Let stand 5 minutes or until bubbly. Add 1/2 cup sugar, 1/2 cup melted butter, 3 eggs, salt, and 3 cups flour; beat at low speed of electric mixer until smooth. Stir in enough remaining flour to make a soft dough. Cover; chill 30 minutes. Roll dough into a 16- x 12- inch rectangle. Fit chilled butter mixture over half of dough leaving a margin at the edges; remove waxed paper. Fold dough over butter; pinch edges to seal. Place folded edge of dough to the right; roll dough to a 16- x 8-inch rectangle. (If butter breaks through dough, flour heavily, and continue rolling.) Fold rectangle into thirds; pinch edges to seal. Wrap dough in waxed paper; chill 1 hour. Repeat rolling, folding, and sealing process; chill 30 minutes. Repeat rolling, folding, and sealing process again; wrap dough in foil, and refrigerate overnight. Cream 1/4 cup butter; gradually add brown sugar, honey, water, and oil, beating well. Stir in pecans. Sprinkle sugar mixture evenly into two 15- x 10- x 1-inch jellyroll pans. Roll chilled dough into a 16- x 8-inch rectangle; brush with remaining 1/2 cup butter. Leave a narrow margin on all sides. Combine 1/4 cup sugar and cinnamon; sprinkle evenly over dough. Roll up jellyroll fashion, beginning at long side; moisten edges with water to seal. Cut rolls into 3/4-inch slices; place slices, cut side down, in prepared jellyroll pans. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Bake at 375° for 12 minutes or until lightly browned. Invert rolls immediately onto a cookie sheet.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal