Terri R Cinnamon Rolls

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Step 1

Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, butter or margarine, and 2 1⁄2 cups flour. Beat until smooth. Stir in remaining flour (2 and 1⁄2 cups) until easy to handle. (I leave out 1 cup of flour until ready to shape. Then, after rising, I add enough flour to be able to roll dough. I don’t knead much at all )

Step 2

However, you can add all flour and knead on floured board 5 minutes.

Step 3

Allow to rise in greased bowl covered by a clean cloth in a warm place for approximately, 1 1⁄2 hours.

Step 4

Punch down dough.

Step 5

Before rolling dough into rectangle, melt 1/2 cup butter, gently, in baking pan, sprinkle with 1/2 cup brown sugar (packed). Lastly sprinkle over all the pecan or walnut halves.

Step 6

Roll out 1⁄2 the recipe of dough into a large rectangle ( 15 by 9 inches) on floured board. Spread with 2 table spoons of softened butter. Mix together 1⁄4 cup of sugar with 2 teaspoons of ground cinnamon and sprinkle all over the rectangle of dough.

Step 7

Roll up rectangle beginning at the wide side. Pinch the long edge of the roll and seal well. Stretch dough to make an even ‘log’ roll.

Step 8

Cut roll into approx. 15 slices and place them on top of the prepared baking tin (tin may be rectangular or round. I like to make two round tins and give one away.)

Step 9

Let rise until doubled in size (approx 3⁄4 of an hour covered with a clean tea towel). Bake in oven at 375 Fahrenheit. For 25-30 minutes.

Step 10

As you take it from the oven, turn it upside down on a large tray or plate and allow pan to remain on top for a few minutes while butterscotch drizzles on to rolls.