Dough | |
Egg, large, room temperature plus enough water, 80°F, to equal | 1 1 cup |
Oil | 3 ½ teaspoons |
Sugar | 1/3 cup |
Salt | 1 ½ teaspoons |
Flour, bread | 3 ½ cups |
Yeast, active dry | 2 teaspoons |
Filling | |
Butter, softened | ½ cup |
Sugar | 1/3 cup |
Cinnamon, ground | 1 tablespoon |
Pecans, chopped | ½ cup |
Topping | |
Butter, melted | ¾ cup |
Sugar, brown | ¾ cup |
Pecan halves | 1 cup |
- Place dough ingredients, as ordered, in your bread machine, select the Dough setting, and then Start.
- Place dough on a lightly floured surface, roll to 12x16-inch rectangle, and spread with butter; combine remaining filling ingredients, and sprinkle over dough.
- Roll up tightly, jelly-roll style, starting with the longest (16-inch) side, and cut into 1-inch slices.
- Combine topping ingredients, and spread into a 9x13-inch baking dish; line dish bottom with pecan halves.
- Place slices on the topping mixture, and let rise in a warm place for 30 minutes, or until doubled in size.
- Bake at 350°F for 35 minutes, or until golden brown.
- Use oven mitts to carefully invert onto a heat-proof serving tray; the syrup will be dangerously hot.
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