“Yum” is what you will say after tasting my homemade sweet rolls.
One recipe equals sweet rolls, cinnamon rolls, coffee cake, sticky buns, or raised doughnuts. How’s that for versatility?
CARAMEL PECAN STICKY ROLLS
4 cups flour
1/2 cup milk
1/2 cup mashed potatoes
1/2 cup potato water
1/4 cup butter
1/4 cup lard
1/2 tsp salt
1/2 cup white granulated sugar
1 packet active dry yeast
1/2 cup raisins (optional)
1 egg, beaten
Place the yeast, warm water and teaspoon of sugar in a bowl and let sit for 20 minutes, for the yeast to proof.
Cream lard and sugar. Add boiling water and cool to lukewarm. Add well beaten eggs. Add proofed yeast mixture, then flour and salt. Beat well. Store in the refrigerator overnight or for at least 6 hours.
Roll out 1/2 inch thick and brush with melted butter. Sprinkle with sugar and cinnamon. Roll up and slice in 3/4 inch slices.
Prepare pan glaze by heating ingredients until blended. Put one tablespoon of glaze in the bottom of each well greased muffin tin. Drop 4 pecan halves in each one. Place rolls cut side down in muffin pans. Cover and allow to rise until doubled in size. Bake in a 400 degree oven for 15 minutes, or until golden brown.
Or you can make these in a 9×13 inch pan:
Roll dough into a 16-in. x 10-in. rectangle. Spread with butter; sprinkle with sugar and cinnamon. Roll up from a long side; pinch seam to seal. Cut into 12 slices; set aside.
In a saucepan, combine brown sugar, butter, water, honey and maple syrup; cook over medium heat until the sugar is dissolved. Stir in pecans.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Place buns with cut side down over sauce. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 20-25 minutes or until golden brown. Cool in pan for 3 minutes. Invert onto a serving platter. Yum.
More things you can make with this sweet dough:
Roll out portion of dough about 3/4 inch thick. Fit into greased 8×8 pan. Cover and let rise until doubled in size. Mix 2 tablespoons butter, 1/2 cup brown sugar and 1 tablespoon of flour. Mix well and sprinkle over coffee cake. Sprinkle nuts over top and bake at 375 degrees for 35 minutes.
Roll out dough 1/3 inch thick. Cut with doughnut cutter. Transfer onto a greased baking sheet. Cover and let rise until doubled in size. Fry in hot deep fat fryer and drain on paper towels. Roll in mixture of sugar and cinnamon. Raisins may be omitted. I have more than just homemade sweet rolls. Click on the Breakfast link below.