Caramel Pecan Rolls Recipe
Summary
Preparation Time45 MinCooking Time25 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Ingredients
| Milk | 1 3⁄4 Cup (28 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Granulated sugar | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Vegetable shortening | 3 Tablespoon | |
| Active dry yeast | 2 | |
| All-purpose flour | 6 Cup (96 tbs) | |
| Light brown sugar | 1 Cup (16 tbs), firmly packed | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Corn syrup | 2 Tablespoon | |
| Pecan halves | 1 Cup (16 tbs) | |
| Granulated sugar | 1⁄2 Cup (8 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Butter | 4 Tablespoon |
Directions
GETTING READY
1) In a saucepan, place together milk, water, sugar, salt and shortening.
2) Heat the milk mixture stirring, until the shortening is melts.
3) Remove the milk mixture into a large bowl and allow to cool to very warm to 90°F.
4) Stir in the yeast until dissolved completely.
5) Leave to stand until bubbles appear on the surface, for about 10 minutes.
6) Fold in 2 1/2 cups of the flour to the yeast mixture.
7) Using an electric hand blender beat the flour at low speed for 30 seconds.
8) Process for 3 minutes more until well mixed.
9) Add remaining flour with a wooden spoon to make soft dough.
MAKING
10) Dust a board with flour and remove the dough onto the board.
11) Knead the dough until smooth and elastic, for about 5 minutes.
12) In an oiled bowl, place the dough and turn the oiled side up.
13) Place a damp cloth to cover and allow to rise in a warm place, for 30 minutes, or until almost doubled in bulk.
14) Lightly oil three 9-inch round layer-cake pans.
15) In a saucepan place together brown sugar, butter or margarine and corn syrup.
16) Simmer the butter mixture, stirring, until blended.
17) Pour the butter mixture equally among 3 baking pans.
18) Dredge pecans over the butter mixture in all 3 pans.
19) In a small bowl mix the sugar and the cinnamon.
FINALIZING
20) Preheat the oven to 425°F.
21) Knock the dough and divide into 2 equal portions.
22) On flour dusted board roll out each portion to a 12 x 10-inch rectangle.
23) Smear each portion with 2 tablespoons of the softened butter and dredge equally with the cinnamon mixture.
24) Start with the long side, and roll up each portion.
25) Cut the rolled sheet crosswise into 1-inch slices.
26) Arrange the slices, cut side down on the pans.
27) Cover and chill for 2 to 24 hours.
28) Leave the pans in room temperature for 25 minutes.
29) Bake in the oven for 25 minutes, or until golden on top.
30) Allow to cool in the pans over a wire rack for 5 minutes.
SERVING
31) Serve the rolls hot in a warm serving plate.
1) In a saucepan, place together milk, water, sugar, salt and shortening.
2) Heat the milk mixture stirring, until the shortening is melts.
3) Remove the milk mixture into a large bowl and allow to cool to very warm to 90°F.
4) Stir in the yeast until dissolved completely.
5) Leave to stand until bubbles appear on the surface, for about 10 minutes.
6) Fold in 2 1/2 cups of the flour to the yeast mixture.
7) Using an electric hand blender beat the flour at low speed for 30 seconds.
8) Process for 3 minutes more until well mixed.
9) Add remaining flour with a wooden spoon to make soft dough.
MAKING
10) Dust a board with flour and remove the dough onto the board.
11) Knead the dough until smooth and elastic, for about 5 minutes.
12) In an oiled bowl, place the dough and turn the oiled side up.
13) Place a damp cloth to cover and allow to rise in a warm place, for 30 minutes, or until almost doubled in bulk.
14) Lightly oil three 9-inch round layer-cake pans.
15) In a saucepan place together brown sugar, butter or margarine and corn syrup.
16) Simmer the butter mixture, stirring, until blended.
17) Pour the butter mixture equally among 3 baking pans.
18) Dredge pecans over the butter mixture in all 3 pans.
19) In a small bowl mix the sugar and the cinnamon.
FINALIZING
20) Preheat the oven to 425°F.
21) Knock the dough and divide into 2 equal portions.
22) On flour dusted board roll out each portion to a 12 x 10-inch rectangle.
23) Smear each portion with 2 tablespoons of the softened butter and dredge equally with the cinnamon mixture.
24) Start with the long side, and roll up each portion.
25) Cut the rolled sheet crosswise into 1-inch slices.
26) Arrange the slices, cut side down on the pans.
27) Cover and chill for 2 to 24 hours.
28) Leave the pans in room temperature for 25 minutes.
29) Bake in the oven for 25 minutes, or until golden on top.
30) Allow to cool in the pans over a wire rack for 5 minutes.
SERVING
31) Serve the rolls hot in a warm serving plate.
Chef
