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Categories:Viewed: 24 - 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.