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Name: Rolls with Fillings/toppings
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1/2 c Sugar; 1/2 c Brown sugar; 1 ts Salt; 1/4 c Butter; 1/4 c Lukewarm water; 1 Beaten egg; 1 tb Light corn syrup; 3 1/2 c Sifted all purpose flour; 1/3 c Pecans per pan; 2 tb Butter melted; 1 Cake compressed yeast (1; 1/4 c Sugar; 1 c Milk; scalded; 3 1/4 -(up to); 2 ts Cinnamon; 1/4 c Shortening

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INGREDIENTS

1/2 c Sugar
1/2 c Brown sugar
1 ts Salt
1/4 c Butter
TOPPING
1/4 c Lukewarm water
1 Beaten egg
FILLING
1 tb Light corn syrup
3 1/2 c Sifted all purpose flour
1/3 c Pecans per pan
2 tb Butter ; melted
1 Cake compressed yeast (1
1/4 c Sugar
1 c Milk; scalded
3 1/4 -(up to)
2 ts Cinnamon
1/4 c Shortening

Servings

INSTRUCTIONS

submitted by: willirk@visuallink.com Hello again, Dave. Ive been enjoying everyones recipes and feeling guilty for not contributing more, so as I was paying off a job done by middle son with a batch of these - I thought I would send it along. I dont know the origin; all I can tell you is that I never have any left... These rolls can be frozen and reheated beautifully. I think this recipe originally was from a Better Homes and Gardens Cookbook, but I cant be sure - Ive been making these for over 20 years. The recipe can be doubled successfully (yielding 2 sheet cake pans or 32 rolls). Soften yeast in lukewarm water. Combine next 4 ingredients; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form a soft dough; beat well. Brush top lightly with soft shortening; cover and let rise in warm place until double (1-1/2 to 2 hours). Punch down; turn out on lightly floured surface and divide dough in half. Roll each piece in 12 x 8 rectangle. FILLING: Brush each rectangle with 2 tablespoons melted butter. Combine 1/2 cup sugar and 2 tsps cinnamon; sprinkle half over each rectangle. Roll each rectangle as for a jellyroll, beginning with long side; seal edge. Cut each roll in eight 1-1/2-inch slices. TOPPING: In each of two loaf pans or one sheet cake pan or 2 cake pans, mix 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon light corn syrup. Heat slowly, stirring frequently till blended. Remove from heat. Spring 1/3 cup pecans in each pan. Place 8 rolls cut side down in each pan. Cover; let rise in warm place until double (35 to 45 minutes). Bake in moderate oven (375 degrees) for 25 minutes or until done. Cool 2 or 3 minutes; invert on rack and remove pans. Makes 16 rolls. (If you leave the rolls in the pans to cool longer than a couple of minutes, they will stick as the caramel topping sets up. You can either place them back in the oven for a couple of minutes to heat up the caramel or try a warm water bath. I find it easier to turn them out quickly - so dont wander too far after removing the rolls from the oven.) Kathie W. (kitwilli) In the Blue Ridge Mountains of Virginia DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 22 APRIL 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.

NOTES

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Rolls with Fillings/toppings

1/2 c Sugar
1/2 c Brown sugar
1 ts Salt
1/4 c Butter
 TOPPING
1/4 c Lukewarm water
1 Beaten egg
 FILLING
1 tb Light corn syrup
3 1/2 c Sifted all purpose flour
1/3 c Pecans per pan
2 tb Butter melted
1 Cake compressed yeast (1
1/4 c Sugar
1 c Milk; scalded
3 1/4 -(up to)
2 ts Cinnamon
1/4 c Shortening

submitted by: willirk@visuallink.com  Hello again, Dave. Ive been enjoying everyones recipes and feeling guilty  for not contributing more, so as I was paying off a job done by middle son  with a batch of these - I thought I would send it along. I dont know the  origin; all I can tell you is that I never have any left... These rolls can  be frozen and reheated beautifully.    I think this recipe originally was from a Better Homes and Gardens  Cookbook, but I cant be sure - Ive been making these for over 20 years.  The recipe can be doubled successfully (yielding 2 sheet cake pans or 32  rolls).    Soften yeast in lukewarm water. Combine next 4 ingredients; cool to  lukewarm.  Add 1 cup of the flour; beat well. Beat in yeast and egg.  Gradually add remaining flour to form a soft dough; beat well. Brush top  lightly with soft shortening; cover and let rise in warm place until double  (1-1/2 to 2 hours). Punch down; turn out on lightly floured surface and  divide dough in half. Roll each piece in 12 x 8 rectangle.    FILLING: Brush each rectangle with 2 tablespoons melted butter. Combine 1/2  cup sugar and 2 tsps cinnamon; sprinkle half over each rectangle.    Roll each rectangle as for a jellyroll, beginning with long side; seal  edge. Cut each roll in eight 1-1/2-inch slices.    TOPPING: In each of two loaf pans or one sheet cake pan or 2 cake pans, mix  1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon light corn syrup. Heat  slowly, stirring frequently till blended. Remove from heat. Spring 1/3 cup  pecans in each pan.    Place 8 rolls cut side down in each pan. Cover; let rise in warm place  until double (35 to 45 minutes). Bake in moderate oven (375 degrees) for 25  minutes or until done. Cool 2 or 3 minutes; invert on rack and remove pans.  Makes 16 rolls.    (If you leave the rolls in the pans to cool longer than a couple of  minutes, they will stick as the caramel topping sets up. You can either  place them back in the oven for a couple of minutes to heat up the caramel  or try a warm water bath. I find it easier to turn them out quickly - so  dont wander too far after removing the rolls from the oven.)    Kathie W. (kitwilli) In the Blue Ridge Mountains of Virginia    DAVE <DAVIDG@CLAM.RUTGERS.EDU>    RECIPEINTERNET LIST SERVER    RECIPE ARCHIVE - 22 APRIL 1996    From the RECIPEinternet: Recipes from Around the World recipe list.  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (86g)
Recipe Makes: 16 Servings

Calories: 352
Calories from Fat: 63 (18%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.5g
Cholesterol 24.3mg		7 %
Sodium 39.4mg		1 %
Potassium 58mg		2 %
Total Carbohydrate 70.9g		21 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 69.8g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 352

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