Recipes for "pecan rolls"

Warm milk in a small saucepan until it bubbles; remove from heat and let cool until lukewarm. Dissolve yeast in warm water in a small bowl; let stand until creamy, about 10 minutes.

Combine yeast mixture, milk, sugar, oil, baking powder, salt, egg, and 3 cups flour in a large bowl; beat until smooth. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.

When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.

Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C).

Beat 1 cup white sugar, butter, oil, and confectioners' sugar together in a large bowl with an electric mixer until smooth.

Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.

Combine flour, baking soda, cream of tartar, and salt in a medium bowl; stir into egg mixture until dough comes together. Mix in pecans.

Place remaining 1/2 cup white sugar into a small shallow bowl. Shape dough into 1 inch balls and flatten slightly; roll in sugar to coat evenly.

Place cookies 2 inches apart onto ungreased cookie sheets.

Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Remove cookies to wire racks to cool completely.

Preheat the oven to 325 degrees F (170 degrees C).

Beat butter in large bowl with an electric mixer, gradually adding confectioners' sugar and salt until light and fluffy.

Stir in pecans and vanilla. Add flour gradually; mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake in the preheated oven until edges are golden brown, about 15 to 30 minutes. Let cookies cool slightly, then roll in additional confectioners' sugar.

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking pan.

Heat almond milk over medium heat until frothy, about 5 minutes. Remove from heat and stir in 2 tablespoons vegetable oil. Cool until milk is lukewarm.

Stir 1/4 cup plus 3 tablespoons warm water and ground flax together in a measuring cup.

Combine 2 1/4 cups flour, white sugar, yeast, and salt in a large bowl. Add milk mixture and water mixture; mix well. Stir in remaining flour 1/2 cup at a time until dough comes together.

Turn dough out onto a lightly floured surface and knead until smooth and springy, 5 to 7 minutes. Return dough to the bowl and cover with a damp cloth. Place on top of the oven and let rest for 10 to 20 minutes.

Mix brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, and cardamom together in a bowl. Stir in 3 tablespoons vegetable oil.

Return dough to the floured surface and roll into a large rectangle. Spread the brown sugar mixture onto the dough. Sprinkle pecans on top. Roll the dough along the longer side of the rectangle. Use a length of thread to cut the dough into 1 1/2-inch segments. Place into the prepared baking pan swirl-side up.

Cover baking pan with a damp cloth and place on top of the oven. Let rise for 30 to 40 minutes. Remove cloth.

Bake until rolls are golden brown, about 30 minutes.