one 1/4 envelope active dry yeast
1/4 cup warm water
1 teaspoon sugar
1/2 softened butter
1 cup sugar Divided
1 teaspoon salt
2 large farm fresh eggs (lightly beaten)
1 cup cold milk
1 tablespoon fresh lemon juice
4 1/2 cups unbleached flour
1 cup chopped pecan (optional)
1/2 cup soften butter
1/2 cu[p packed brown sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
First combine yeast, warm water and sugar in glass measuring cup. Put aside for 5 minutes. Then beat 1/2 cup of soften butter at medium speed until creamy. Gradually add 1/2 cup sugar and 1 teaspoon salt. on medium speed until light and fluffy. Next add eggs and milk and lemon juice. Beating until its blended, then stir in yeast mixture.
Combine 4 1/4 cups flour and 1/4 teaspoon nutmeg. Gradually adding flour mixture to butter mixture, mixing at low speed until well blended. Next, sprinkle 1/4 flour onto a flat surface. knead dough until smooth. (5 minutes) Make sure you continue to add flour to keep dough from sticking to surface.
Place dough in lightly greased large glass bowl. Turning dough to top (lightly greased side) Cover and let rise in warm place. dough takes 1 to 2 hours or until its doubled in size. Preheat oven to 350 degrees . Bake pecan in a single layer until toasted. place dough on lightly floured surface. Roll into 16×12 inch rectangle. Spread with 1/2 cup soften butter. Leave 1 inch border around edges. Next stir brown sugar, cinnamon and remaining sugar. Sprinkle sugar mixture oer butter. top with pecans.
Roll dough into a jelly roll. Start a long side, cut into 16 slices – 1 inch thick. Place rolls-cut side down, in 2 lightly greased 10 in pans or 9×13 pan
Cover and let rise in a warm place for 1 hour or until doubles in size. Bake 350 for 20 to 25 minutes or until rolls are lightly golden brown. Let cool for 10 minutes and frost with cream cheese icing.
Hope you enjoy one of our family’s morning favorites
Cream Cheese Icing –
2 1/4 cups powdered sugar
1- 3oz. package cream cheese (soften)
2 tablespoons butter (soften)
1 teaspoon vanilla extract
2 tablespoons milk (divided)
First beat butter and cream cheese on medium speed untill creamy. Gradually adding powdered sugar to mixture. then change speed to low and add vanilla and 1 teaspoon milk. continue mixing and add second teaspoon of milk. as needed untill smooth and creamy.