Ingredients
3-1/2 to 4 cups all-purpose flour3 tablespoons sugar2 packages (1/4 ounce each) quick-rise yeast1 teaspoon salt1 cup 2% milk1/2 cup water1/4 cup butter, cubedFILLING:1/4 cup butter, softened1-1/2 teaspoons ground cinnamonTOPPING:1/2 cup butter, cubed1 cup packed brown sugar2/3 cup chopped pecans1/2 cup molasses
Preparation
In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes.
Roll into a 14x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 rolls.
In a small saucepan, melt remaining butter for topping. Stir in the brown sugar, pecans and molasses; pour into a greased 13x9-in. baking dish. Place rolls, cut side down, in dish.
Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.
