Wild Raspberry Pie, Crescent Rolls, Chicken and Noodles and Homemade Banana Pudding… all of these are dishes that my mom is known for. They are all mouth watering GOODe foods, but they pale in popularity to one thing that she makes, her homemade Pecan Rolls.
Of all the memories I have about Mom’s cooking, I hold the fondest memories of her making these sweet rolls of pure GOODEness. I can remember her pulling these out of the oven and the smell of hot pecans and brown sugar flowing through the house. After popping the rolls out of the cupcake tin she would take a butter knife and scrape the buttery syrup that would form in the bottom of the tins and give me a lick. There is no better candy in this world folks!
This recipe again uses the same basic rolls recipe and then adds two simple ingredients, pecans and brown sugar.
- 2 cups warm water
- 2 packs dry yeast not rapid rise
- 1 tsp salt
- 1/2 cup sugar
- 1/4 cup softened butter
- 1 egg
- 6-7 cups flour
- 1/2 cup melted butter
- 2 cups finely chopped pecans
- 2 cups light brown sugar
- 1 cup powdered sugar
- A touch of water
- Pour water and yeast into mixing bowl
- Sprinkle salt and sugar over the yeast making it sink to the bottom and let it sit until bubbles form.
- Once bubbles start forming, gently stir the sugar up from the bottom of the bowl
- Mix egg and softened butter together and add to yeast water.
- Set mixer on low using dough hook and slowly add flour 1/2 cup at a time until dough does not stick to the side of the bowl
- Separate dough into two balls and let rest on flour dusted counter.
- Grease two cupcake tins liberally with butter
- After sheets are greased, roll out one of the balls of dough into a rectangle until dough is between 1/8 and 1/4 inch thick.
- Slather enough melted butter to cover the dough without pooling
- Cover the dough with half of your brown sugar
- Sprinkle half of your chopped pecans evenly over the dough
- Roll up the dough from wide end to wide end
- Take a knife and cut into 1 1/2" circles and place each piece into cupcake tin.
- Repeat with the other dough ball
- Cover rolls and let them rise for AT LEAST 45 minutes but NO MORE than two hours.
- Bake rolls in 400 degree oven for 10-12 minutes, until rolls are golden brown.
- In a small bowl mix powdered sugar with just enough water to make a glaze (should only take a dab of water, as my momma says)
- Brush the tops of the rolls with the glaze.
- Remove rolls immediately after glazing them.
Just a word to the wise hear, but as soon as you remove the rolls from the tins and the tins are still warm, CLEAN OUT THE TINS!!! The syrup that forms at the bottom of the pans will harden fast and will make them quite difficult to clean. Your reward in this will be munching on this awesome little confection while your rolls cool down a bit. If you have a small child or someone who is a big kid at heart like me I encourage you to let them have a lick too. It will be sure to make a fond memory in your house just like it did in ours.
God Fearin’, Kid Rearin’, Beer Drinkin’, Guitar Playin’, Momma Lovin’ Redneck livin’ in the sticks of Indiana and blogging over at GOODeOleBoy.com. Come on over for a visit, but make sure ya bring yer sense of humor!