Ingredients Jump to Instructions ↓

  1. 2 cups milk

  2. 1/2 cup water

  3. 1/3 cup cornmeal

  4. 2 teaspoons salt

  5. 7 to 7-1/2 cups all-purpose flour

  6. 2 packages (1/4 ounce each ) active dry yeast

  7. 2 eggs TOPPING:

  8. 2 cups packed brown sugar

  9. 1/2 cup butter

  10. 1/2 cup milk

  11. 1/2 to 1 cup chopped pecans FILLING:

  12. 1/4 cup butter, softened

  13. 1/2 cup sugar

  14. 2 teaspoons ground cinnamon

Instructions Jump to Ingredients ↑

  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. 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. Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13-in. x 9-in. baking pans. Sprinkle with pecans; set aside. Punch dough down; divide in half. Roll each into a 12-in. x 15-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. Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter. Yield: 2 dozen.


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