Sandy's Own Pecan Rolls

Rich sour cream yeast rolls rolled with cinnamon sugar and baked over brown sugar, butter and pecans in muffin cups. The dough chills overnight; makes 32 rolls.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family. Sandy is Sandra herself: this is her own recipe.

• Prep 45 min
• Cook 25 min
• Chill overnight and rise 14 hr 30 min
• Total 15 hr 40 min
• Yield 32 rolls

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Sandy's Own Pecan Rolls are a make-ahead treasure. The rich dough, made with sour cream, eggs and plenty of butter, chills overnight, then is rolled out, spread with butter and cinnamon sugar, rolled up and sliced.

Each slice bakes in a muffin cup over a sliver of butter, brown sugar and pecan halves, which becomes a sticky caramel topping when the rolls are turned out. The rolled dough can be frozen before slicing, and the baked rolls freeze well too.

Ingredients

Instructions

1. Make the dough. Crush the yeast and dissolve it in the sour cream. Add to the eggs and mix well. Add the butter, sugar, salt and flour. Mix and cover.
2. Chill. Chill overnight.
3. Rise. The next day, let the dough rise for 1 1/2 hours.
4. Roll out. Divide the dough into 4 parts. Roll out one part at a time on a floured surface until about 14 inches long and 8 to 10 inches wide.
5. Fill and roll. Spread with melted butter and sprinkle with cinnamon and sugar, and raisins if you like. Roll up from the wider side like a jelly roll. At this point the dough can be wrapped in plastic wrap and frozen in a zip-lock bag; defrost it before forming the rolls.
6. Prepare the cups. Put a thin sliver of butter, 1/2 teaspoon of brown sugar and 2 pecan halves into each muffin cup.
7. Slice and rise. Cut each roll into eight slices and put a slice of dough on top of each cup. Let rise for at least an hour, until doubled.
8. Bake. Bake for 25 minutes in a 350°F oven. Turn out of the pans while warm. Makes 32 rolls; baked rolls can be frozen.

Tips

• Cubes of yeast are fresh compressed yeast cakes. One packet of active dry yeast is roughly equivalent to one 0.6-ounce cake; check the package.
• Turn the rolls out of the muffin tins while still warm so the caramel does not set in the pan.
• You will need enough muffin cups for 32 rolls, or bake in batches.

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