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1
In a large bowl, stir yeast into water to soften.
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2
Add milk, sugar, eggs, vanilla, and 2 cups of flour.
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3
Beat vigorously for 2 minutes.
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4
This is a sponge, and has the consistency of cake batter.
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5
Cover and let rise for 45 minutes.
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6
Add salt, pecans and 1 cup flour to the sponge.
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7
Beat for 1 minute.
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8
Gradually add flour, a little at a time, until you have a dough stiff enough to knead.
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9
Turn dough out onto a floured surface and knead, adding flour as necessary, until you have a smooth, elastic dough.
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10
Put dough into an oiled bowl.
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11
Turn once to coat the entire ball of dough with oil.
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12
Cover with towel and let rise until doubled, about 1 hour.
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13
Turn dough out onto work surface.
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14
Divide into 40 equal pieces.
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15
Roll each piece into an 8-inch-long rope.
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16
Pinch the ends of one rope together to form a circle.
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17
Take another rope and slip it through the first circle before pinching the ends.
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18
You now have two circles joined together to form one roll.
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19
Place on parchment-lined baking sheets.
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20
Cover and let rise 45 minutes.
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21
Bake in a preheated 375F oven for 15 minutes, or until done.
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22
Combine confectioners' sugar with water in a shallow bowl.
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23
As soon as bread is done, remove from baking sheets and dip the tops into the confectioners' sugar mixture.
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24
Or, use a pastry brush to brush tops of rolls with icing.
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25
Place on a rack until icing is set, about 30 minutes.
