Ingredients
2-1/2 to 3 cups all-purpose flour1/2 cup sugar1/4 cup mashed potato flakes1/4 cup nonfat dry milk powder1 package (1/4 ounce) active dry yeast1 teaspoon salt1 cup hot water1/4 cup canola oil1 egg, beatenTOPPING:1 cup packed brown sugar1/4 cup light corn syrup3 tablespoons butter36 pecan halvesFILLING:1/3 cup sugar2 tablespoons ground cinnamon3 tablespoons butter, melted
Preparation
In a large bowl, combine 1 cup flour, sugar, potato flakes, milk powder, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
In a small saucepan, combine brown sugar, corn syrup and butter; cook and stir over medium heat until sugar is dissolved. Pour into a well-greased 12x9-in. baking dish; sprinkle with pecans.
Turn dough onto a lightly floured surface. Roll into a 12x15-in. rectangle. Combine sugar and cinnamon. Brush melted butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls.
Place rolls, cut side up, in dish. Cover and let rise in a warm place until doubled, about 15-20 minutes.
Meanwhile, preheat oven to 375°. Bake 25-30 minutes. Immediately invert onto a serving platter.
