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Ingredients 1.5 lb.
12 rolls
Pecan halves (optional) 1 cup
Method:
1. Place on lightly floured surface, roll dough into 12” x 16” rectangle and
spread with butter. Combine remaining filling ingredients and sprinkle
over dough. Roll up tightly, jelly-roll style, starting with longest side and
cut into 1” slices.
2. Combine topping mixture and spread into a 13” x 9” baking dish. If you
are using optional pecan halves, line bottom of the pan. Place slices on
mixture and let rise in a warm place for 30 minutes or until doubled in
size.
3. Bake at 350ºF/177ºC for 35 minutes, or until done. Use oven mitts to
carefully invert onto a heat-proof tray; syrup will be very hot.
FRENCH BREAD DOUGH
Ingredients 1.5 lb.
1 loaf
Water (80°F/27°C) 1¼ cups
Sugar 1 tbsp.
Salt 1½ tsp.
Bread flour 3½ cups
Active dry yeast 2 tsp.
Select Dough Course
Glaze:
Water 2 tbsp.
Salt ½ tsp.
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