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Categories:
active dry yeast warm water milk sugar vegetable oil baking powder salt egg Gold Medal all-purpose brown sugar margarine light corn syrup pecan halves margarine sugar ground cinnamon
Viewed: 84 - Published at: 2 years agoIngredients
- 2 pkg. active dry yeast
- 1/2 c. warm water (105~ to 115~)
- 2 c. lukewarm milk, scalded and cooled
- 1/3 c. granulated sugar
- 1/3 c. vegetable oil or shortening
- 3 tsp. baking powder
- 2 tsp. salt
- 1 egg
- 6 1/2 to 7 1/2 c. Gold Medal all-purpose flour*
- 1 c. packed brown sugar
- 1/2 c. margarine or butter, softened
- 2 Tbsp. light corn syrup
- 1 c. pecan halves
- 4 Tbsp. margarine or butter, softened
- 1/2 c. granulated sugar
- 1 Tbsp. plus 1 tsp. ground cinnamon
Method
- Dissolve yeast in warm water in large mixing bowl.
- Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, egg and 3 cups of the flour.
- Beat until smooth.
- Mix in enough remaining flour to make dough easy to handle.
- Turn dough onto well-floured surface; knead until smooth and elastic, 8 to 10 minutes.
- Place in greased bowl; turn greased side up.
- Cover; let rise in warm place until double, about 1 1/2 hours.
- (Dough is ready if indentation remains when touched.)
