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| Gramma Lauber's Gooey Rolls |
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| 1 C milk 2 T butter ( salted ) 1/4 C sugar 1/2 C water 25 grams yeast ( 1 ounce ) 1 C mashed potatoes ( whipped ) 1 egg All Purpose Flour 1 1/2 pecans ( chopped ) 1 1/2 C brown sugar 3/4 C melted butter 3/4 C water |
| Heat milk, butter and sugar in a sauce pan until scalded. Pour into a mixing bowl and add water. Make sure the liquid is luke warm befor adding yeast. Add yeast, mix and let sit for 10 minutes. Add mashed potatoes and egg, mix well. Start sifting in flour cup by cup while stirring with a whisk. Mix with the whisk while adding flour until the dough is sticky and stirring with a whisk is no longer easy. Continue adding flour, this time mixing with your hands. Add only enough flour to make a nice elastic dough, but not sticky. Remove from bowl onto a floured surface and kneed for about 5 minutes. The dough should be soft to the touch. Place upside-down in a greased bowl and turn over to coat both sides. Cover with a damp towel and let double in size ( about an hour ). Remove dough from bowl onto floured surface and kneed for about 1 minute. Cut in half and roll each half into a long rectangle about 1/4" thick. Roll into jelly rolls 1 1/2" in diameter. In 3 round cake pans ( 9x9 ) divide the brown sugar, pecans and the melted butter evenly. Spread on the bottom of the pans well and evenly. Cut 1" slices of the rolled dough and set on top of the brown sugar mixture, closely together but not packed. Cover and let rise for about an hour. Preheat oven to 200C. Bake until golden brown and turn over onto plate while hot. NOTES; This was my Gramma Lauber's recipe as she gave it to my mother, who in turn wrote it down for us. Freezes well. |