I think the oats would give these rolls a nice texture. The “usual instructions” for sweet dough are here.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Pecan Rolls (Rolled Oats) Katy
- 1 cake yeast
- 1/4 cup warm water
- 1 cup milk, scalded
- 1/2 cup sugar
- 1 tsp. salt
- 1/3 cup butter or oleo
- 4 to 4-1/2 cups flour
- 1 cup Quaker Oats
Filling:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 tsp. cinnamon
Topping:
- 6 Tbsp. butter or oleo
- 6 Tbsp. dark corn syrup
- 3/4 cup firmly packed brown sugar
- 1/3 cup chopped pecans
Follow usual instructions for making sweet dough. Knead till smooth. Let rise in a warm place till double in bulk. Punch down and divide into two sections. Roll into two oblongs. Brush with melted butter and sprinkle with filling. Put topping into two 9″cake pans and lay rolls on top, cut side up. Bake at 375 degrees till done.
Yesterdish reminder: A cake of compressed yeast equals 2 1/4 tsp. of dry yeast.
Yesterdish suggestion: Based on similar recipes, I’d think it’d take around 25 minutes for these to cook.