Angela Haug, Platte Valley Companies

Rolls:

¼ oz pkg yeast

¼ C sugar

3 T vegetable oil

¾ C warm milk

¾ C warm water

2 tsp salt

3-3½ C flour

Filling:

¼ C softened butter

¼ C sugar

3 tsp cinnamon

¾ C packed brown sugar

½ C whipping cream

1 C coarsely chopped pecans

In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, oil, salt and ¼ cup flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. Roll into an 18×12” rectangle. Spread with butter within ½” of the edges. Combine sugar and cinnamon, sprinkle over butter. Roll up jelly roll-style, starting with long sides, pinch seams to seal. Cut into 12 slices. Combine brown sugar and cream, pour into greased 9×13 pan. Sprinkle pan with pecans, then layer rolls on the pecans and caramel mixture. Cover and let rise until doubled. Bake at 350 for 30-35 minutes. Cool for 1 minute before inverting pan.

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