3/4 cup shortening 1 cup white sugar 1 egg 4 tablespoons molasses 2 cups sifted flour 1 teaspoon salt 2 teaspoons baking powder 2 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon ginger Cream shortening and sugar.…
Published February 28, 2008 by
Making pecan rolls is a little more difficult than one might imagine. It's as fun as making decorated cookies, but not as difficult as some of the more challenging recipes; pecan rolls are just the right level of baking for a typical baker.
Preheat oven to 375 degrees F. In food processor mix flour, sugar, salt and yeast for 30 seconds. Warm milk slightly and add to food processor alternately with eggs. Mix until a ball forms. Continue to mix for 1 more minute to knead dough. Place dough in greased bowl, turning to coat. Cover and let rise for 10 minutes.Filling:
In a bowl, combine brown sugar, pecans, raisins and cinnamon. Mix well. Roll out dough to form a 9 in. x 12 in. rectangle. Brush with warm milk except for a ½ in. edge. Spread filling over dough. Roll up dough like a jelly roll. Pinch ends to seal well and fold them under roll.Place on a greased baking sheet. Cover and let rise for 1 hour until dough has doubled in size.In a bowl, beat egg yolk and milk, brush onto roll. Bake for 30 to 35 minutes. After baking for 15 minutes cover with foil to prevent from becoming too dark in color. Let cool and sprinkle with icing sugar. [8 servings]