Ingredients Jump to Instructions ↓

  1. 1 pkg Dry Yeast

  2. 1/4 cup warm Water

  3. 2 1/4 cups sifted Flour

  4. 2 Tbls Sugar

  5. 1 tsp Salt

  6. 1/2 cup Butter

  7. 1/4 cup Evaporated Milk

  8. 1 unbeaten Egg Vanilla Glaze

  9. 2 Tbls Butter

  10. 1 cup sifted Powder Sugar

  11. 1 Tbls Vanilla

  12. 1-2 Tbls Evaporated Milk

  13. 1/4 cup chopped Pecan s Filling for Logs

  14. 1/4 cup Butter

  15. 1/2 cup packed Brown Sugar

  16. 1/2 cup chopped Pecan s.

Instructions Jump to Ingredients ↑

  1. Soften yeast in water. Sift together flour, sugar and salt. Cut in butter until particles are fine. Add milk, egg and yeast mixture. Mix well. Cover and chill 2 hours or overnight. Divide dough in thirds. Roll out one part on floured surface to 12x6 inch rectangle. Spread with ⅓ filling. Roll up starting with 12 inch side, seal. Place crescent shape on cookie sheet lined with aluminum foil. Make cuts along outside edge 1 inch apart to within ½ inch of center. Turn piece on side. Repeat with remaining two dough sections. Let rise in warm place until light, about 1 hour. Bake at 350 degrees for 20-25 minutes. Frost while warm. Melt butter. Add sifted powder sugar and vanilla. Stir in 1-2 tablespoons evaporated milk until of spreading consistency. Spread on logs while still warm. Sprinkle with a few chopped pecans. Cream butter and brown sugar. Stir in chopped pecans.


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