Butter Pecan Rolls Recipes

PEANUT BUTTER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, eggs and 3-1/2 cups flour; beat until smooth. Stir in enough 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 in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x9-in. rectangle. Spread 1/3 cup peanut butter to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until lightly brown. Combine frosting ingredients until smooth; frost warm rolls. Cool in pans on wire racks.

OVERNIGHT PECAN ROLLS

Steps:

• In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
• On lightly floured surface, gently roll dough in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
• Grease 13x9-inch pan. In 1-quart saucepan, heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
• In small bowl, mix all filling ingredients except 2 tablespoons butter until crumbly. Punch down dough. On floured surface, pat or roll into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal; stretch and shape to make even. Cut into fifteen 1-inch slices. Place slightly apart in pan.
• Cover unbaked rolls tightly; immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.
• Heat oven to 350°F. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.

BUTTER PECAN ROLL-UP COOKIES

Steps:

• Cream softened butter and brown sugar together well.
• Add next five ingredients and blend well.
• Drop onto greased cookie sheet 2-3 inches apart.
• (I recommend doing only six at a time even though it slows down the process.) Bake at 350F for 7 minutes.
• Remove from oven and allow to cool a few seconds.
• With spatula remove one at a time, flip over then roll.
• (It's handy to have a cup of cold water close by as these are still pretty hot. If you let them sit too long they will harden and you won't be able to roll them.).

BUTTER PECAN ROLLS

Steps:

• ROOLS: combine nuts with dry pudding mix. In a non-stick muffin pan, spoon 1 ttbsp. of nut mixture into each cup. Place one frozen dough ball in each cup. In small pot, melt butter. Add demerara sugar, stirring constantly until sugar is melted. Spoon about 1 tbsp. of syrup over each roll. Let rolls rise until double in size. Follow instructions on pkg. for rising and baking. The quick methods works great. Turn baked rools out of pan immediately onto a sheet of foil. Loose pecans can be piled on top. cool slightly. ICING:Cream butter and cream cheese with a flat spatula. Slowly add confectioners sugar. Mix until smooth. Add vanilla and lemon juice. Gradually add milk until desired consistency. Pour or drizzle ozer rolls. Let cool.