Pecan Rolls

Theodora's
Recipes

Yield: 100	Portion: 1 Roll
Calories:	302 cal
Carbohydrates:	40 g
Protein:	6g
Fat:	13 g
Cholesterol:	34 mg
Sodium:	261 mg
Calcium:	25 mg

Ingredient	Weight	Measure
YEAST,ACTIVE,DRY	6-3/4 oz	1 cup
WATER,WARM	1 lbs	2 cup
WATER	1-5/8 lbs	3 cup
EGGS,WHOLE,FROZEN	1-1/4 lbs	2-1/4 cup
SUGAR,GRANULATED	1-1/8 lbs	2-5/8 cup
MILK,NONFAT,DRY	1-3/4 oz	3/4 cup
SALT	1-7/8 oz	3 tbsp
FLOUR,WHEAT,BREAD	7-7/8 lbs	1 gal 2-1/2 qts
SHORTENING,SOFTENED	14-1/2 oz	2 cup
PECAN TOPPING		2 qts 2 cup
BUTTER	8 oz	1 cup

Method:

1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir. Set aside for
use in Step 3.
2 Place water, eggs, sugar, milk, and salt in mixer bowl. Using dough hook, mix at low speed just until blended.
3 Add flour and yeast solution. Mix at low speed 1 minute or until all flour mixture is incorporated into liquid.
4 Add shortening; mix at low speed 1 minute. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic.
Dough temperature should be between 78 F. to 82 F.
5 FERMENT: Cover. Set in a warm place (80 F.) about 1-1/2 hours or until double in bulk.
6 PUNCH: Divide dough into 3 pieces, 4 lb 5 oz each; shape into a rectangular piece. Let rest 10 to 20 minutes.
7 Roll each 4 lb 5 oz piece of dough into a long rope of uniform diameter. (If using D 036 01, Sweet Dough Mix, use 4 lb 2 oz
pieces.)
8 Slice into 34 pieces weighing 1-3/4 to 2 ounces each.
9 Shape into balls by rolling with a circular motion.
10 Prepare 1 recipe Pecan Topping, Recipe No. D 049 01 per 100 portions. Spread 1-1/4 quart in each pan.
11 Flatten balls. Place on topping mixture in rows 6 by 9.
12 Melt butter or margarine and brush 1/2 cup on rolls in each pan.
13 Proof at 90 F. to 100 F. until double in bulk.
14 Bake at 375 F. for 20 to 25 minutes or until golden brown or in 325 F. convection oven for 15 minutes on high fan, open vent.
15 Invert pans as soon as removed from oven; bottom of roll becomes top.

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Source: U.S. Department of Defence