This special recipe comes to us from innkeeper Bonnie’s mother!
Recipe: Jean Barnhill’s Pecan Rolls
Melt together 1 ½ cups brown sugar, ¾ cup oleo, ⅓ cup water and 3 tablespoons corn syrup. Add any amount of pecans. Place in large cake pan and set aside. Dissolve 2 packages dry yeast in ¾ cup warm water. Combine ¾ cup sugar, 1 ½ teaspoons salt, 3 tablespoons lard or oleo and 1 ½ cups boiling water. Stir to dissolve and mix well. Cool. Add yeast mixture. Add 6 cups flour. Dough will be sticky. Brush top with oil. Let double. Punch down and knead 25 times. Divide into halves. Roll out and sprinkle with brown sugar and cinnamon. Roll up and cut 1-inch thick. Place rolls on top of brown sugar-pecan mixture in cake pan. Bake 25 minutes at 350°. Let stand 3 or 4 minutes and turn out.
This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.