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Granny White
let stand 5 minutes. In large bowl of electric mixer, dissolve
yeast and a pinch of the sugar in warm water. Let stand until foamy,
5
to 10 minutes. Add remaining brown sugar, eggs, oil, pumpkin,
salt, and spices and 1−1/2 to 2 cups flour. Beat at medium speed
with electric mixer 4 minutes or 400 vigorous strokes by hand. Stir
in pecans, raisins and rum, and enough remaining flour to make a
stiff batter. Cover bowl with a slightly damp towel, set in a warm
place free from drafts. Let rise until double in bulk, about 1
hour. Grease 24 muffin cups, set aside. Prepare Praline Topping
set aside.
Stir batter down. Spoon into prepared muffin cups, filling about
half full. Smooth tops, sprinkle a heaping teaspoon of topping
into each muffin cup. Press lightly into batter with the back of
a spoon. Press a pecan half into top of each roll. Cover lightly
with buttered waxed paper. Let rise until almost doubled in bulk,
about 30 minutes.
Preheat over to 375 degrees F. Bake 15 to 20 minutes or until golden
brown. Transfer from pans onto a rack. Cool 5 minutes before
serving. Serve with Orange Cream. Makes 24 rolls.
Praline Topping: In a medium size bowl, combine brown sugar and
cinnamon. Use a pastry cutter or 2 knives to cut in butter until
mixture resembles coarse crumbs. Stir in pecans.
368
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