sour cream pecan rolls

[chief_cook2]

sour cream pecan rolls

1 pkg. dry yeast
1/4 c. warm water
1 (8 oz.) carton of sour cream
1/2 c. butter
1/2 c. sugar
2 eggs
1 tsp. salt
1 tsp. vanilla
4 c. flour
1/4 c. sugar
1 tsp. cinnamon
1 c. pecans crushed
1 c. sifted powdered sugar
1 1/2 tsbsp. milk
1/2 t. vanilla

Dissolve yeast in warm water in large mixing bowl. Let stand 5 minutes. Stir in sour cream
and next 5 ingredients. Add 1 ½ cups of flour and beat until smooth. Stir
remainder of flour and vanilla in a cover and refrigerate for 8 hours. Punch down dough
and knead on lightly floured board. Roll dough to 18x15 inch rectangle. Spread with ¼ cup
of butter. Combine 1/3 cup of sugar, cinnamon and ¼ cup of pecans and sprinkle
over dough. Carefully roll dough into jelly roll fashion. Cut in 1 inch slices. Place cut
side down in two 9 inch square pans. Cover and let rise in warm place for 1 hour. Place
the remainder of pecans on top of rolls. Bake at 375 f. for 18 to 20 minutes.
Mix icing of last three ingredients and drizzle over warm rolls.