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How to Make

INGREDIENTS

  • 2 cups Smith's milk
  • 1/2 cup sugar
  • 1/2 cup margarine or butter
  • 1/3 cup cornmeal
  • 2 tsp salt
  • 2 (1/4-oz) packages active dry yeast
  • 7 to 7-1/2 cups flour
  • 1/2 cup water
  • 2 eggs

Topping:

  • 2 cups brown sugar
  • 1/2 cup margarine or butter
  • 1/2 cup Smith's milk
  • 1/2 to 1 cup chopped pecans.

Filling:

  • 1/4 cup softened butter or margarine
  • 1/2 cup sugar
  • 2 tsp cinnamon

DIRECTIONS

  1. In a saucepan, combine Smith's milk, sugar, butter, cornmeal and salt; bring to a boil, stirring frequently. Set aside to cool to 120-130 F.
  2. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough.
  3. Turn the dough onto a floured board; knead until smooth and elastic, about 6 to 8 minutes.
  4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13" x 9" baking pans. Sprinkle with pecans; set aside.
  6. Punch dough down; divide in half. Roll each into a 12" x 15" rectangle; spread with butter.
  7. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under.
  8. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan.
  9. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
  10. Bake at 375 F for 20-25 minutes or until golden brown.

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