RECIPE AND PHOTO SUBMITTED BY Judith Parady Rice
Pecan Sticky Rolls:
2 c. King Arthur flour,
3 Tbls. white sugar,
2 pkgs, rapid rise dry yeast,
1tsp. salt
Put in lg. bowl
In sm . saucepan heat:
1 cup milk
1/2 c. water,
and 1/4 c. butter.
heat to 120degrees.
Add to dry ingredients.
Mix well. Stir in another 1 1/2 c, flour…or enough to make soft dough.
Take 1/2 c, flour for dusting surface .
Knead till smooth .
I usually knead about five min.
Cover and let rest for ten min.
Roll dough out 14 X 12., and brush on 1/4 cup butter. then sprinkle 1 1/2 tsp. cinn.
Starting at long side roll.pinch seams and cit into 12 rolls.
In sm saucepan melt 1/2 cup butter,take off heat,
then add 1 cup br. sugar,
1/3 c. chopped pecans,
1/4 c. maple syrup,
and 1/4 c.molasses.
stir well till all is blended well
Grease 9×13 dish and pour in baking dish.
Place rolls cut side down in syrup and nuts.
Cover. Let rise till dbl.15-20 min. bake at 375 for 25-30 min.Just till golden .
Invert immediately onto rack, covered w/ parchment paper.Cool or eat wm.ENJOY!
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