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Boca Raton Pecan Rolls

Yield about 2 dozen


  • 1 1/2 cups butter or margarine, softened
  • 5 1/2 cups bread flour, divided
  • 2 eggs
  • 2 packages dry yeast
  • 1 teaspoon sugar
  • 1 cup warm milk (105° to 115°)
  • 1/2 cup sugar
  • 1/2 cup butter or margarine, melted
  • 3 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 cup butter or margarine, softened
  • 2 cups firmly packed brown sugar
  • 2 tablespoons honey
  • 1 tablespoon water
  • 1 tablespoon vegetable oil
  • 1 cup chopped pecans
  • 1/2 cup butter or margarine, melted
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon

How to Make It

  1. Cream butter; gradually add 1/2 cup flour, beating well. Add 2 eggs, one at a time, beating well after each addition. Place waxed paper on a large wet baking sheet. Spread butter mixture evenly into an 11 - x 7-inch rectangle on the waxed paper, and chill well.

  2. Dissolve yeast and 1 teaspoon sugar in milk in a large bowl; stir well. Let stand 5 minutes or until bubbly. Add 1/2 cup sugar, 1/2 cup melted butter, 3 eggs, salt, and 3 cups flour; beat at low speed of electric mixer until smooth. Stir in enough remaining flour to make a soft dough. Cover; chill 30 minutes.

  3. Roll dough into a 16- x 12- inch rectangle. Fit chilled butter mixture over half of dough leaving a margin at the edges; remove waxed paper. Fold dough over butter; pinch edges to seal.

  4. Place folded edge of dough to the right; roll dough to a 16- x 8-inch rectangle. (If butter breaks through dough, flour heavily, and continue rolling.) Fold rectangle into thirds; pinch edges to seal. Wrap dough in waxed paper; chill 1 hour. Repeat rolling, folding, and sealing process; chill 30 minutes. Repeat rolling, folding, and sealing process again; wrap dough in foil, and refrigerate overnight.

  5. Cream 1/4 cup butter; gradually add brown sugar, honey, water, and oil, beating well. Stir in pecans. Sprinkle sugar mixture evenly into two 15- x 10- x 1-inch jellyroll pans.

  6. Roll chilled dough into a 16- x 8-inch rectangle; brush with remaining 1/2 cup butter. Leave a narrow margin on all sides.

  7. Combine 1/4 cup sugar and cinnamon; sprinkle evenly over dough. Roll up jellyroll fashion, beginning at long side; moisten edges with water to seal. Cut rolls into 3/4-inch slices; place slices, cut side down, in prepared jellyroll pans. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Bake at 375° for 12 minutes or until lightly browned. Invert rolls immediately onto a cookie sheet.

Oxmoor House Homestyle Recipes