Pecan Rolls

½ cup warm water
2 packages dry yeast
1 ½ cups scalded milk (cooled to lukewarm)
¾ cup sugar
2 teaspoon salt
2 eggs
¾ cup soft margarine
7-7 ½ cups flour

Dissolve yeast in water. Add milk, sugar, salt, eggs, margarine, and half the flour. Beat with a mixer until smooth. Stir in enough flour to handle easily and knead until smooth, about 5 minutes or until it doesn’t stick to a lightly floured board. Roll into a rectangle. Spread with butter, brown sugar, and cinnamon. Roll up and cut into 1-inch slices. Place in pan with pecan mixture in bottom. 

PECAN MIXTURE:

½ cup margarine or butter
¾ cup brown sugar
3 tablespoons white syrup
¾ to 1 cup pecan halves

Melt butter in small pan. Add sugar and syrup; cook until thoroughly dissolved. Put in bottom of three 8 or 9-inch round pans. Sprinkle with pecans, let rolls rise until doubled. Bake at 350° for 25 minutes. 

Dorothy Trumpold

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This recipe comes from the Guten Appetit cookbook and is used with permission from Jon Childers, head of the Amana Society Heritage Museum.