Makes 18 rolls
2 cups all-purpose flour
1 / 4 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 / 2 teaspoon salt
1 / 2 cup milk
1 large egg
1 cup butter
Pecan Filling (recipe follows)
In large bowl, combine 1 / 2 cup flour, sugar, undissolved yeast, and salt. Heat milk until very warm (120° to 130°F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer. Add egg and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover tightly with plastic wrap; refrigerate 30 minutes.
Meanwhile, divide butter into 2 (1/2 cup) portions. Place each portion between 2 sheets of waxed paper. With rolling pin, flatten each to 14 x 8-inch rectangle. Refrigerate.
Roll dough on a lightly floured surface to 12 x 8-inch rectangle. Place one portion of butter at the center. Fold first third of dough over butter. Place other portion of butter on top; fold last third of dough over butter. Place in a plastic bag; refrigerate for 30 minutes. Repeat rolling, folding and refrigerating processes twice.
Roll dough on lightly floured surface to 18 x 9-inch rectangle. Cut into 18 (3 x 3-inch) squares. Spoon out 2 teaspoons of Pecan Filling over center of each square. Place each square in lightly greased 3-inch muffin pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 350°F for 20 to 25 minutes or until done. Let cool 10 minutes in pans. Remove from pans; cool on wire racks. Sprinkle with powdered sugar.
Pecan Filling: In medium bowl, combine 1 cup firmly packed dark brown sugar; 1 cup finely chopped pecans; 1 teaspoon vanilla extract; and 1 egg white. Stir well.
Serving size: 1 roll
Calories : 250; Total fat : 15 g; Saturated fat : 7 g;
Cholesterol : 40 mg; Sodium : 180 mg; Carbohydrates : 27 g; Dietary fiber : <1 g; Protein : 3 g