Instructions: Note 1: optional for a softer, richer dough that is easier to roll out

These beautiful, golden crusted rolls will fill your kitchen with a heavenly aroma and make your friends and family happy to help you enjoy them. The dough Relaxer makes the dough easy to roll out and the finished rolls tender and flaky.

Place all the ingredients for the dough in the bread machine and program for Dough Cycle. Check the dough after the first five minutes of the first knead cycle and add additional flour as necessary to achieve a smooth, soft ball of dough. Add the cranberries at the very end of the final knead cycle.

At the end of the final rise cycle remove the dough to a lightly floured board. Cover with plastic wrap. Coat two 8" cake pans or one 12" deep dish pizza pan generously with the one tablespoon of butter. Place the corn syrup and remaining three tablespoons of butter in a small saucepan set over moderate heat. Whisk until the mixture is smooth and the butter has melted. Pour this glaze into the pan(s) and tilt the pans allowing the entire bottom has been coated. Sprinkle the pecans evenly over the glaze.

Roll the dough into 2 long ropes 16" in length. Use a knife or dough scraper to cut each rope into eight 2" pieces. Roll each piece into a ball and place it in the pan. The balls do not have to touch, although it is fine if they do.

Cover the pan(s) with plastic wrap that has been sprayed with a light coating of non-stick vegetable spray and allow to rise until double in bulk. Preheat the oven to 400F. and bake the rolls for 20 minutes or until golden brown. Remove the pan(s) and immediately invert onto a rimmed platter so that the glazed side is up. Cool slightly before serving, or serve at room temperature.

Lora Brody

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