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1
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).
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2
In a medium sauce pan combine honey with milk.
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3
Stir over medium heat until honey dissolves.
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4
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).
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5
Stir flour, baking powder, and salt into a large mixer bowl.
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6
Add pecans and toss to coat.
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7
Set aside.
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8
Whisk egg into cooled milk mixture until blended.
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9
Add to flour mixture in mixer bowl.
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10
Beat at medium speed of electric mixer just until blended.
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11
Pour mixture into buttered pan and smooth the top.
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12
or Using a teaspoon spoon out spoonfuls of batter and place them in the cupcake pans.
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13
If you put in four spoonfuls they will come out kind of clover leaf shaped.
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14
Bake at 350F for 15 minutes (if you are eating them now).
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15
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).
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16
Let rolls cool in pan until they are cool enough to touch comfortably.
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17
Remove from pan and let rolls cool more.
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18
To freeze: place rolls in gallon size zippy bag, label, and freeze.
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19
To serve: Thaw.
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20
Preheat oven to 400F Lightly grease a cookie pan or cup cake pan.
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21
Place B&S rolls on the pan.
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22
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.
