from 1 vote
From scratch ooey gooey pecan rolls are the perfect treat.
Puddie aka GOODe Ole Boy
packs dry yeast
not rapid rise
finely chopped pecans
light brown 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.