Buttered Rum-Nut Rolls - cooking recipe

Ingredients

1 c. firmly packed brown sugar, divided
1/4 c. plus 2 Tbsp. butter or margarine, melted
1 Tbsp. milk
2 tsp. all-purpose flour
1/2 tsp. rum extract
1/4 c. chopped pecans
1 (16 oz.) loaf frozen bread dough, thawed
1/2 tsp. rum extract

Preparation

Combine 1/2 cup brown sugar, 1/4 cup butter, milk, flour and 1/2 teaspoon rum extract.
Cook over low heat until mixture boils. Pour into a lightly greased 10 x 7 x 1 1/2-inch baking pan. Sprinkle pecans over sugar mixture.
Roll dough on a lightly floured surface to measure a 14 x 12-inch rectangle.
Brush dough with 1 tablespoon melted butter.
Mix remaining brown sugar and 1/2 teaspoon rum extract.
Sprinkle over dough.
Roll dough tightly in a jellyroll fashion, beginning at the long side, being careful to keep to 14-inch in length.
Cut roll into 12 slices.
Place in prepared pan.
Brush top with remaining butter.
Cover and let rise in a warm place (85\u00b0) free from drafts, 45 minutes or until doubled in bulk.
Bake at 350\u00b0 for 25 to 30 minutes.
Turn rolls onto serving tray immediately.
Yields 12 rolls.