|
Dough: 1 ½ TBSP Active Dry Yeast (1 pkg) |
Glop: 1/3 cup butter
melted |
|
Filling: ½ cup granulated sugar …and a little butter, see * below |
Glop Times 1 ½: ½ cup butter melted |
Dough:
In mixing bowl, dissolve yeast in warm water (105-115°).
Stir in ¼ cup sugar, salt, 2 TBSP butter, egg and 2 cups of flour.
Beat until smooth. With hand or spoon work in enough more
flour until dough is easy to handle. Knead
a bit. Place greased-side-up in
bowl; cover with greased waxed paper and then tightly—e.g. with foil.
Refrigerate overnight or up to 4-5 days.
OR
for at least several hours and then go on to the NEXT STEP—shape rolls and
store in refrigerator overnight—makes it easier on Christmas morning.
NEXT STEP:
Glop:
Combine melted butter, brown sugar, corn spur and pecan
halves.
Pour into greased oblong pan, 13 x 9 x 2.
Filling:
Combine ½ cup sugar and cinnamon.
Dough/Rolls
On floured board, knead dough slightly and then roll dough into 15 x 9
“oblong. Spread with melted butter (*I
just melt a little butter and use it to help hold the sugar/cinnamon in place.)
and sprinkle with cinnamon sugar mixture. Roll
up tightly, beginning at wide edge, so that you have a 15” long roll. Pinch
dough to seal edge well. Cut into 1” slices with a very sharp knife.
Place in prepared 9 x 13 pan.
Cover—greased waxed paper and foil.
IF YOU ARE GOING TO LEAVE THESE OVERNIGHT, THIS IS WHERE YOU COVER—GREASED WAX AND FOIL--AND PUT IN REFRIGERATOR.
WHEN READY TO BAKE:
Let rise in a warm place (85°)
until double, ~ 1 ½ hours.
(If kitchen is cool, place dough on a rack over a bowl of hot water and cover
completely with greased waxed paper and a towel. Or, preheat oven and place
covered pan on stove top.)
Heat oven to 375° (quick/moderate)
Bake 25-30 minutes but check after 20 minutes.