Caramel Pecan Rolls

Ingredients

• about 1/2 teaspoon margarine or butter
• a tablespoon syrup
• 3 to 4 pecan halves
• Roll sweet dough one-half inch thick

Method

1. 1

   Make a brown-sugar syrup, place margarine or butter in muffin cups with syrup and pecans, roll sweet dough, cut into pieces, and place in muffin cups.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 290. The excerpt below is the record exactly as published.

caramel pecan rolls, braid coffee cakes, stollens, Swedish tea rings, and doughnuts. Because of the high sugar content, breads and rolls made from sweet dough should be baked at 350°. to 375° F. Doughnuts and their variations are fried. Cinnamon Rolls. Roll sweet dough into a rectangle, one-fourth inch thick. Brush with melted fat and sprinkle with a mixture of sugar and cinnamon. Add raisins or currants, if desired. Roll like a jelly roll and seal the edge. Cut into one-inch pieces and place cut side down in greased muffin cups, a ring mold, or a deep pan. Brush tops with fat, milk, or cream, and sprinkle with the sugar- cinnamon mixture. Caramel Pecan Rolls. Make a brown- sugar sirup. Place about \ teaspoon mar¬ garine or butter in each muffin cup with a tablespoon sirup and 3 to 4 pecan halves on top. Roll sweet dough one-half inch thick

Cook this with the app: pantry check, scaling, and the assistant.