Average Rating: 4.636363TOTAL TIME: Prep: 40 min. + rising Bake: 20 min.
YIELD: 2 dozen.Ingredients
- 2 cups milk
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup butter
- 1/3 cup cornmeal
- 2 teaspoons salt
- 7 to 7-1/2 cups all-purpose flour
- 2 packages (1/4 ounce each) active dry yeast
- 2 large eggs
TOPPING:- 2 cups packed brown sugar
- 1/2 cup butter
- 1/2 cup milk
- 1/2 to 1 cup chopped pecans
FILLING:- 1/4 cup butter, softened
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
Instructions
- 1. In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough.
- 2. Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- 3. Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside.
- 4. Punch dough down; divide in half. Roll each into a 12x15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
- 5. Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.
Nutrition Facts
1 each: 365 calories, 13g fat (7g saturated fat), 47mg cholesterol, 319mg sodium, 57g carbohydrate (28g sugars, 2g fiber), 6g protein.
