Directions: |
Directions:Grease the sides and bottom of 10x15" casserole pan. In this pan, combine the softened butter, brown sugar and honey.
Prepare the dough following the directions on the hot roll box, but instead of letting the dough sit to rise, put it on a well floured surface and roll it into a large rectangular shape. Take half of the butter mixture and spread it on the dough. The dough does not need to be completely covered, but make sure you spread to the edges and not just the middle. Sprinkle 1/2 cup of pecan pieces on the dough.
Starting with the long side of the rectangle, roll the dough up into a long tube. If the dough is too sticky, sprinkle flour to get it to roll. Cut the dough tube into quarters and then cut each quarter into six pieces. In the pan, spread the remaining butter mixture so that it covers the bottom, then sprinkle pecan pieces on top.
Arrange the 24 cut pieces of dough in the pan, turning them on their sides so that you can see the circle of dough. Cover with heavy aluminum foil and place in the refrigerator overnight.
In the morning,remove dough from refrigerator and allow to rise for 30 minutes while oven is heated to 350. Remove foil and heat for 30 minutes or until golden brown. Transfer the rolls while they are still warm. Place the foil back on the pan and cover with a tray. Then flip the pan so that the buns come out onto the foil lined tray. Use a rubber spatula to get all the gooey butter/honey/sugar combination out of the pan and onto the rolls. Enjoy either warm or cooled. |
This recipe for Grandma's Pecan Rolls is from