INGREDIENTS
Dough 2 packages (5/16 oz. each) Hodgson Mill active dry yeast
1/2 cup warm water, 115 degrees F
1 1/2 cups skim milk
1/4 cup honey
1/2 cup pecan butter
1 teaspoon salt
1 cup Hodgson Mill oat bran hot cereal
2 egg whites
2 cups Hodgson Mill Best-for-Bread white flour
2 1/2 cups Hodgson Mill unbleached flour
Vegetable oil to coat bowl and baking pans
Filling
1 tablespoon margarine, melted
1 cup chopped pecans
Glaze
1 cup confectioners sugar
7 teaspoons milk
2 tablespoons pecan butter


METHOD
Add yeast to warm water and let stand for 10 minutes. In a large measuring cup or saucepan, combine milk and heat to 115 degrees F (1 1/2 minutes in a microwave or 4 minutes in a saucepan). Pour this liquid into a medium-sized mixing bowl. Add pecan butter, salt and oat bran hot cereal and mix well (you may use a mixer). Let sit for 5 minutes to soften the oat bran hot cereal. Blend egg whites and yeast into oat bran hot cereal mixture. Add Hodgson Mill Best-for-Bread white flour and unbleached flour to make a soft dough. Turn onto a lightly floured surface and knead until smooth, about 10 minutes by hand or 4 minutes in an electric mixer or food processor fitted with a dough hook. Put dough in oiled bowl, turning once to coat thoroughly. Cover with a damp cloth and allow to rise in a warm, draft-free place until doubled, about an hour. Knead down. Turn onto a lightly floured surface. Divide dough in half and let rest for 10 minutes. Roll out half of the dough into a rectangle 12 by 8 inches, brush with melted margarine. Sprinkle 1/2 cup chopped pecans over the dough. Roll dough, starting with the long side. Seal the edge, cut into one inch slices, and place, cut side down, on prepared pans. Repeat this procedure with the other half of the dough. Cover with a damp cloth and allow to rise in a warm, draft-free place until doubled in size, about 45 minutes. Preheat oven to 375 degrees F. Bake about 15 minutes, until golden brown. Remove rolls from pans and cool on racks. In a medium-sized mixing bowl, combine confectioners sugar, milk and pecan butter; mix well. Drizzle rolls with glaze when cool. You can sprinkle extra ground toasted pecans on top if desired.
Pecan Butter
To make pecan butter: toast pecans and grind real fine. Add 1 tablespoon sugar and 1 tablespoon cooking oil per 1 1/2 cups ground pecans. Mix well. Clarice Williams, Newellton, Louisiana