NOTE: These rolls are so good, it will be hard to eat only one. Make these on a day when your family is home, and surprise them for breakfast. They will love you forever!
Ingredients:
- 1 tablespoon yeast
- 2 tablespoons sugar
- 1 cup milk, warmed to 110-degrees
- 2 large eggs
- 4 tablespoons butter, melted
- 2 tablespoons honey
- 1 teaspoon pure vanilla
- 3 ¾ cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons butter, melted
- Topping
- 4 tablespoons butter, melted
- ½ cup honey
- ½ cup light brown sugar
- ½ teaspoon vanilla
- 1 cup pecan pieces
- Filling
- ¼ cup butter, melted
- 1 cup light brown sugar
- 1 tablespoon cinnamon
Cuisine: Italian
Yield: Makes 16 to 18 Rolls
Rating: 
(2 votes, average: 3.00 out of 5)
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(2 votes, average: 3.00 out of 5)Loading...Instructions:
- Preheat oven to 350-degrees. Use sweet cream butter, not salted, in this recipe. Place yeast, sugar, and warm milk in large mixing bowl. Using blender beater, mix the yeast, sugar, and milk just until blended; let stand 5 minutes to allow the yeast to foam up. Add eggs, butter, honey, and vanilla. Beat on low speed a few seconds, just to blend to smooth consistency. Add the flour and salt, and continue to mix on low speed to bring the dough together, about 15 seconds. Add dough hook attachment, and only mix for 15 seconds, or knead by hand for 1 to 2 minutes to form a dough ball. Do not handle the dough too much.
- Brush a large bowl with 2 tablespoons melted butter and add the dough, turning to coat top of dough. Cover with light towel and let rise for 1 hour, or until doubled in size.
- Punch dough down and let rest in bowl. Make the topping by placing the butter, honey, brown sugar, and vanilla in a small saucepan. Heat the topping until sugar and honey dissolve. Remove from stove and divide the topping among a 12-cup muffin pan and a 6-cup muffin pan. Sprinkle the pecans over the toping.
- Place dough ball on flour dusted counter. Roll the dough out to a 14 by 18-inch rectangle, turning dough and dusting with flour to avoid sticking. Pour the ¼ cup melted butter over the dough and smear the butter over the dough with your hands. Combine the sugar and cinnamon; mix together well. Sprinkle the cinnamon sugar over the butter. Roll the rectangle up jelly-roll style, stretching the dough roll a little as you roll. Place the roll with seam-side down. Cut the roll into 16 to 18 slices. Place the dough slices over the honey topping. Cover with towel and let rise in warm place 1 hour. Bake in oven for 12 to 14 minutes, or until golden. Remove from oven and turn the rolls out. Scoop out any residual topping and place over the rolls. Serve warm. Makes 16 to 18 rolls.