Categories:Viewed: 12 - Published at: 7 years ago

Ingredients

  • 12 cup honey
  • 1 cup milk
  • 3 tablespoons unsalted butter, melted
  • 2 12 cups all-purpose flour
  • 12 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 34 cup chopped pecans
  • 1 egg, beaten

Method

  • Preheat the oven to 350F Butter a 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or If you want them in traditional Brown and Serve Roll style then butter as many cupcake pans as you have or will need (might need quite a few if you are doing batch cooking).
  • In a medium sauce pan combine honey with milk.
  • Stir over medium heat until honey dissolves.
  • Stir in melted (If you don't premelt the butter you will REALLY wish you had, it takes a long time to melt in the honey) butter, Set aside to cool (I put mine in the fridge).
  • Stir flour, baking powder, and salt into a large mixer bowl.
  • Add pecans and toss to coat.
  • Set aside.
  • Whisk egg into cooled milk mixture until blended.
  • Add to flour mixture in mixer bowl.
  • Beat at medium speed of electric mixer just until blended.
  • Pour mixture into buttered pan and smooth the top.
  • or Using a teaspoon spoon out spoonfuls of batter and place them in the cupcake pans.
  • If you put in four spoonfuls they will come out kind of clover leaf shaped.
  • Bake at 350F for 15 minutes (if you are eating them now).
  • Bake on a high rack in the oven (too low and the bottom will become too brown) for 10-12 minutes or until the rolls are firm but not golden (if you are freezing them for B&S rolls).
  • Let rolls cool in pan until they are cool enough to touch comfortably.
  • Remove from pan and let rolls cool more.
  • To freeze: place rolls in gallon size zippy bag, label, and freeze.
  • To serve: Thaw.
  • Preheat oven to 400F Lightly grease a cookie pan or cup cake pan.
  • Place B&S rolls on the pan.
  • Bake on a high rack in the oven (too low and the bottom will become too brown) until nicely warmed and golden by the oven approx 6-8 minutes.