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Miniature Sweet Rolls

Yield about 7 dozen


  • 1 package dry yeast
  • 1 teaspoon sugar
  • 2 cups lukewarm water (105° to 115°), divided
  • 6 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 1 egg, beaten
  • 2 cups sugar
  • 2 cups chopped pecans
  • 2 tablespoons ground cinnamon
  • 1/4 cup butter or margarine, melted
  • Sweet Roll Glaze

How to Make It

  1. Combine yeast, 1 teaspoon sugar, and 1 cup lukewarm water in a small bowl; stir well. Let stand 5 minutes.

  2. Combine flour, 1/2 cup sugar, and salt in a large mixing bowl; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in egg. Add yeast mixture and remaining lukewarm water, beating well. Beat at medium speed of an electric mixer 5 minutes. Cover; refrigerate overnight.

  3. Turn dough out onto a lightly floured surface; divide in half. Roll each half into a 30- x 8-inch rectangle. Combine 2 cups sugar, pecans, cinnamon, and butter; sprinkle over rectangles.

  4. Roll up each rectangle, jellyroll fashion, beginning at long side. Cut rolls into 1/2-inch slices; place slices, cut side down, in 2 greased 15- x 10- x 1-inch jellyroll pans. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Bake at 400° for 12 minutes or until lightly browned. Drizzle glaze over tops of warm rolls, and serve immediately.

Oxmoor House Homestyle Recipes