This recipe was featured in our fall 2010 issue. Recipe courtesy of Prairie Harvest in Newton.

Ingredients & Directions

Dissolve 2 tablespoons yeast in 1⁄4 cup warm water. Set aside in a warm area. Meanwhile, scald 1 cup milk in a large bowl, mix:
scalded milk
1 teaspoon salt
1⁄2 cup sugar
juice and zest of 1 lemon 2 eggs

When the mixture is only slightly warm, add the yeast and begin mixing in flour with a wooden spoon, up to 51⁄2 cups. Dough should be sticky. Turn onto a clean surface and knead until the dough is smooth, adding minimal flour as needed. put the dough in a greased bowl, cover with a tea towel and let rise until double in size.

For rolls, grease a 9-by-13 pan and spread the caramel mixture in the bottom:

1⁄4 cup butter
1⁄2 cup brown sugar
1 tablespoon corn syrup (for even stickier rolls, increase by 1⁄2 tablespoon)

Put 1 cup Kansas pecans in a plastic bag and crush them with a rolling pin. spread pecans over the caramel.

Turn the dough onto a lightly floured surface. knead a few strokes and shape dough into a rectangle of about 15 inches by 8 inches. lightly coat the dough with soft butter. sprinkle with cinnamon and sugar to taste, being sure to reach edges. Roll the dough loosely from the long side, allowing some gaps in the roll. cut the roll with dental floss or thread into about 11⁄4-inch segments by sliding the floss under the roll and pulling ends up and across each other to make the cuts. place rolls in the pan and cover with a tea towel until they rise again to almost double.

Bake rolls in a preheated oven at 375 degrees for 15-20 minutes or until they are golden brown. makes one dozen rolls.


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