½ cup lukewarm Water
2 tsp sugar
16g yeast (2pkg)
¾ cup oil
½ cup sugar
1 Tbsp Salt
2 cups lukewarm water
5 cups flour
¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
1 cup brown sugar
1 tablespoon ground cinnamon
1/3 cup melted butter
In a small bowl, combine the first measure of water with the sugar and yeast; allow yeast to bloom
In a slightly larger bowl, combine the oil, sugar and salt: add the yeast/water mixture.
In the bowl if the mixer, place the eggs and 2 cups of water. Using the whisk attachment, combine. Add the yeast mixture and whisk again. Add 2 cups of flour, whisking to combine. Remove the whisk, add the hook attachment and add 3 more cups of flour. If the dough is still sticky, add a little more flour. Knead on medium-high speed for 10 minutes.
Allow the dough to rise in a warm place until doubled in size. Shape the dough into desired forms, (grease the pans with butter), then allow to rise again for about an hour.
When the dough has nearly doubled in size, melt the ¾ cup butter. Stir in 3/4 cup brown sugar. Pour into the bottom of the pan the rolls will be baked in, sprinkle with the pecans.
Combine 1 cup brown sugar with the cinnamon. Melt the 1/3 cup butter. Roll the dough out to ¼” thickness in a rectangle. Spread the butter onto the rectangle, leaving a 1/2 “ border. Sprinkle with the brown sugar/cinnamon and roll tightly. Cut into 2” thick pieces, place in the prepared pan and allow to rise for an additional hour.
To Bake: Pre-heat the oven to 400°. Bake until golden and done (about 30 minutes).