DOUGH
2 3/4 cups bread or all-purpose flour (2 3/4 to 3 1/4 cups)
3 tablespoons granulated sugar
1 package Fleischmann's® Quick-Rise Yeast
3/4 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter or margarine
1 egg
FILLING
1/3 cup butter or margarine
1/3 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
3/4 cup chopped pecans (toasted)
OR
3/4 cup raisins
ICING
1 cup sifted powdered sugar
2 tablespoons milk
1/2 teaspoon pure vanilla extract
Servings: 4
1. In large bowl, combine 1 cup flour, granulated sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Roll dough to 20- × 9-inch rectangle. For filling, melt remaining 1/3 cup butter; brush on dough. Evenly sprinkle brown sugar, cinnamon and pecans on dough. Beginning at short end, roll up tightly; pinch seam to seal. Cut into 4 equal pieces. Place, cut sides up, in greased 9- × 9-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Bake at 375ºF for 35 to 40 minutes or until done; cover with foil during last 10 minutes to prevent excess browning. Remove from pan and cool on wire rack. Makes 4 rolls. Drizzle Powdered Sugar Icing on rolls.
____________________
Powdered Sugar Icing: In small bowl, combine sifted powdered sugar, 1 to 2 tablespoons milk and pure vanilla extract. Stir until smooth.
Yield: 4 Rolls
2 3/4 cups bread or all-purpose flour (2 3/4 to 3 1/4 cups)
3 tablespoons granulated sugar
1 package Fleischmann's® Quick-Rise Yeast
3/4 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter or margarine
1 egg
FILLING
1/3 cup butter or margarine
1/3 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
3/4 cup chopped pecans (toasted)
OR
3/4 cup raisins
ICING
1 cup sifted powdered sugar
2 tablespoons milk
1/2 teaspoon pure vanilla extract
Servings: 4
1. In large bowl, combine 1 cup flour, granulated sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Roll dough to 20- × 9-inch rectangle. For filling, melt remaining 1/3 cup butter; brush on dough. Evenly sprinkle brown sugar, cinnamon and pecans on dough. Beginning at short end, roll up tightly; pinch seam to seal. Cut into 4 equal pieces. Place, cut sides up, in greased 9- × 9-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Bake at 375ºF for 35 to 40 minutes or until done; cover with foil during last 10 minutes to prevent excess browning. Remove from pan and cool on wire rack. Makes 4 rolls. Drizzle Powdered Sugar Icing on rolls.
____________________
Powdered Sugar Icing: In small bowl, combine sifted powdered sugar, 1 to 2 tablespoons milk and pure vanilla extract. Stir until smooth.
Yield: 4 Rolls
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