Ingredients:
\n1 teaspoon white sugar
\n1 (.25 ounce) package active dry yeast
\n\u00bd cup warm water (110 degrees F\/45 degrees C)
\n\u00bd cup milk
\n\u00bc cup white sugar
\n\u00bc cup butter
\n1 teaspoon salt
\n2 eggs, beaten
\n4 cups all-purpose flour
\n\u00be cup butter
\n\u00be cup brown sugar
\n1 cup chopped pecans, divided
\n\u00be cup brown sugar
\n1 tablespoon ground cinnamon
\n\u00bc cup melted butter<\/p>\n
Directions:
\nIn a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1\/4 cup sugar, 1\/4 cup butter and salt; stir until melted. Let cool until lukewarm.<\/p>\n
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1\/2 cup flour; stir well to combine. Stir in the remaining flour, 1\/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.<\/p>\n
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.<\/p>\n
While dough is rising, melt 3\/4 cup butter in a small saucepan over medium heat. Stir in 3\/4 cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Sprinkle bottom of pan with 1\/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3\/4 cup brown sugar, 1\/2 cup pecans, and cinnamon; set aside.<\/p>\n
Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1\/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).<\/p>\n
Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 1 teaspoon white sugar 1 (.25 ounce) package active dry yeast \u00bd cup warm water (110 degrees F\/45 degrees C) \u00bd cup milk \u00bc cup white sugar \u00bc cup butter 1 teaspoon salt 2 eggs, beaten 4 cups all-purpose flour \u00be cup butter \u00be cup brown sugar 1 cup chopped pecans, divided \u00be cup… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,19],"tags":[],"class_list":["post-1256","post","type-post","status-publish","format-standard","hentry","category-recipes","category-us-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1256"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1256\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}