Caramel Pecan Rolls Recipe
Ingredients
| 3 1/2 to 4 cups all-purpose flour | ||
| Active dry yeast | 1 | |
| Milk | 1 Cup(16 tbs) | |
| Granulated Sugar | 3/4 Cup(16 tbs) | |
| Shortening | 1/4 Cup(16 tbs) | |
| Salt | 1 Teaspoon | |
| Eggs | 2 | |
| Butter | 3 Tablespoon, melted | |
| Ground cinnamon | 1 Teaspoon | |
| Packed brown sugar | 2/3 Cup(16 tbs) | |
| Butter/Margarine | 1/4 Cup(16 tbs) | |
| Light corn syrup | 2 Tablespoon | |
| Pecans | 1/2 Cup(16 tbs), chopped | |
Directions
In large mixing bowl combine 2 cups flour and yeast.
Heat and stir milk, 1/4 cup granulated sugar, shortening, and salt just till warm (115-120°).
Add to dry mixture in bowl; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough of remaining flour to make a moderately stiff dough.
Knead on floured surface till smooth, 8 to 10 minutes.
Shape into ball.
Place in greased bowl; turn once.
Cover; let rise till double, 45 to 60 minutes.
Punch down; divide in half.
Cover; let rest 10 minutes.
Roll each half to 12x8-inch rectangle.
Brush with the melted butter.
Combine remaining 1/2 cup granulated sugar and cinnamon; sprinkle over dough.
Roll each up jelly-roll style, starting with long side; seal seams.
Slice each roll into 12 pieces.
In saucepan mix brown sugar, 1/4 cup butter, and corn syrup; cook and stir till butter melts.
Distribute mixture evenly in two 9x1 1/2-inch round baking pans.
Top with nuts.
Place 12 rolls, cut side down, in each prepared pan.
Cover; let rise till double (about 30 minutes).
Bake at 375° for 18 to 20 minutes.
Cool 30 seconds; invert on rack and remove pans.
Heat and stir milk, 1/4 cup granulated sugar, shortening, and salt just till warm (115-120°).
Add to dry mixture in bowl; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough of remaining flour to make a moderately stiff dough.
Knead on floured surface till smooth, 8 to 10 minutes.
Shape into ball.
Place in greased bowl; turn once.
Cover; let rise till double, 45 to 60 minutes.
Punch down; divide in half.
Cover; let rest 10 minutes.
Roll each half to 12x8-inch rectangle.
Brush with the melted butter.
Combine remaining 1/2 cup granulated sugar and cinnamon; sprinkle over dough.
Roll each up jelly-roll style, starting with long side; seal seams.
Slice each roll into 12 pieces.
In saucepan mix brown sugar, 1/4 cup butter, and corn syrup; cook and stir till butter melts.
Distribute mixture evenly in two 9x1 1/2-inch round baking pans.
Top with nuts.
Place 12 rolls, cut side down, in each prepared pan.
Cover; let rise till double (about 30 minutes).
Bake at 375° for 18 to 20 minutes.
Cool 30 seconds; invert on rack and remove pans.
Chef
