Prep 1 hr 50 mins
Cook 25 mins
Originally from Country Woman, I modified the receipe from using rapid rise yeast to traditional. These are wonderful and so sticky good!
- 4 -5 cups flour
- 2 (1/4 ounce) packages yeast
- 1 cup water
- 1⁄2 cup milk
- 3 tablespoons sugar
- 1 teaspoon salt
- 1⁄4 cup butter or 1⁄4 cup margarine, cubed
- 1⁄4 cup butter or 1⁄4 cup margarine, softened
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 cup butter (do not substitute)
- 1 cup brown sugar, packed
- 1⁄2 cup molasses
- 2⁄3 cup pecans, chopped
- Combine 2 c flour and yeast in large mixing bowl. In saucepan, combine water, milk, sugar, salt and butter or margarine. Heat and stir over low heat till butter or margarine is almost melted. Let cool till lukewarm.
- Add warm milk mixture to flour and yeast. Beat till smooth. Add remaining flour to make a sticky dough. Turn out onto floured surface and knead 7-8 minutes till smooth and elastic. Place dough into greased bowl turning to grease top. Cover and let rise in warm place 45-60 minutes till doubled.
- For topping, in saucepan, melt butter. Add brown sugar, molasses and pecans. Stir to combine. Spread in bottom of 13x9" pan that has been sprayed with cooking spray.
- Turn dough out onto lightly floured surface. Roll to 12x17" rectangle. Spread softened butter or margarine to within 1/2" of edges and sprinkle with cinnamon. Roll up starting with a long side and pinch edges to seal. Cut into 12 rolls and place cut side down in pan.
- Cover pan and let rise till doubled, approximately 30 minutes. Bake at 375 degrees till brown on top. Remove from oven and let sit for a couple of minutes. Turn out onto serving platter.