Sally Lunn Rolls and Pecan Pie Bars

• 2 packages (1/4 ounce) Fleischmann’s active dry yeast
• 1/2 cup sugar
• 1 cup milk (105 to 115 degrees)
• 4 eggs
• 1 1/2 teaspoons salt
• 4 cups bread flour
• 3/4 cup butter, melted
• 1 egg
• 1 tablespoon milk
• chopped fresh parsley

1. In a small bowl, combine yeast, sugar, and warm milk. Let sit 5 minutes.
2. Using an electric mixer, beat eggs until light.
3. Add yeast mixture and salt.
4. Add the flour mixture, alternating with the melted butter, beginning and ending with flour. Beat the batter well. Cover with plastic wrap and place in a warm place to rise until doubled in size, about 1 hour.
5. Punch dough down. Dough will be sticky. Coat hands with plenty of flour.
6. Butter 18 muffin cups. Divide dough between muffin cups and set aside until doubled in size, about 30 minutes.
7. Preheat oven to 350 degrees.
8. In a small bowl, whisk together egg and milk. Brush tops of rolls with egg wash. Sprinkle with parsley.
9. Bake for 15 to 17 minutes, until lightly browned.

• 2 cups Bisquick baking mix
• 1 1/4 cups powdered sugar
• 10 tablespoons butter, softened
• 4 eggs
• 1 cup dark (or light) Karo corn syrup
• 3/4 cup packed light brown sugar
• 1/4 cup butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups chopped pecans

1. Heat oven to 350 degrees.
2. In a medium bowl, mix together Bisquick and powdered sugar. Cut in the butter. I find it easiest to mix it in with my hands. Press the dough firmly into the bottom of a 13×9-inch pan. Bake 15 minutes and let cool.
3. In a medium bowl, whisk eggs. Whisk in remaining ingredients. Pour over cooled crust. Bake for 30 to 35 minutes. To see if it is done, shake the pan. It should jiggle just a little in the middle.
4. Let cool and then refrigerate for at least 2 hours before slicing.

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Disclosure: I was compensated for this post. However these are products I regularly use in my own kitchen and highly recommend.