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1
PROOF THE YEAST: Warm the milk and water to 110u00b0 to 115u00b0. Mix in the sugar and yeast. Let sit for 10 minutes, it should be frothy after 10 minutes.
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2
BREAD MAKER: In a bread maker, add the proofed yeast first, then egg, then butter, then salt. Add the flour last. Set the bread maker the dough setting.
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3
DOUGH BY HAND: In a large bowl mix proofed yeast, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
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4
Once the dough is ready (from either bread maker or by hand), punch down dough. Roll out on a floured surface into an approximated 15 by 9-inch rectangle (1/2 inch in thickness).
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5
Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough.
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6
Sprinkle with toasted pecans, if using.
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7
Beginning at the 15-inch side, role up dough and pinch edge together to seal.
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8
Cut into 12 to 15 slices using a piece of string or floss and place in greased pan. (See picture posted with recipe) You can also use a really sharp knife, but in my experience the knife squishes the rolls.
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9
Cover rolls and let rise until nearly doubled, about 1 hour or so.
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10
Bake in a preheated 350u00b0F oven for 25 to 30 minutes.
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11
For the icing: mix all the ingredients together and serve over warm rolls.
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12
REFRIGERATION METHOD: Once the rolls are cut and placed into a greased pan, you can cover and place in refrigerator overnight and just pop them into a pre-heated oven in the morning. ENJOY!
