Overnight Caramel Pecan Rolls Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs), scalded | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| 1/3 cup vegetable oil or shortening | ||
| Baking powder | 3 Teaspoon | |
| Salt | 2 Teaspoon | |
| Egg | 1 | |
| All purpose flour | 7 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Butter margarine | 1/2 Cup (16 tbs), softened | |
| Light corn syrup | 2 Tablespoon | |
| Pecan halves | 1 Cup (16 tbs) | |
| Butter margarine | 4 Tablespoon, softened | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| 1 tablespoon plus 1 teaspoon ground cinnamon | ||
Directions
Dissolve yeast in warm water in large mixing bowl.
Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, egg and 3 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto well-floured surface; knead until smooth and elastic, 8 to 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.) Heat brown sugar and 1/2 cup margarine until melted; remove from heat.
Stir in corn syrup.
Divide mixture between 2 baking pans, 13 x 9 x 2 inches.
Sprinkle each with 1/2 cup pecan halves.
Punch down dough; divide into halves.
Roll 1 half into rectangle, 12 x 10 inches.
Spread with 2 tablespoons of the margarine.
Mix 1/2 cup sugar and the cinnamon; sprinkle half of the sugar mixture over rectangle.
Roll up, beginning at 12-inch side.
Pinch edge firmly to seal.
Stretch roll to make even.
Cut roll into twelve 1-inch slices.
Place slightly apart in 1 pan.
Wrap pan tightly with heavy-duty aluminum foil.
Repeat with remaining dough.
Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap.
Let rise in warm place until double, about 30 minutes.
Bake as directed below.) Heat oven to 350°.
Remove foil from pans.
Bake until golden, 30 to 35 minutes.
Immediately invert pan on heatproof serving plate.
Let pan remain a minute so caramel drizzles over rolls.
Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, egg and 3 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto well-floured surface; knead until smooth and elastic, 8 to 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.) Heat brown sugar and 1/2 cup margarine until melted; remove from heat.
Stir in corn syrup.
Divide mixture between 2 baking pans, 13 x 9 x 2 inches.
Sprinkle each with 1/2 cup pecan halves.
Punch down dough; divide into halves.
Roll 1 half into rectangle, 12 x 10 inches.
Spread with 2 tablespoons of the margarine.
Mix 1/2 cup sugar and the cinnamon; sprinkle half of the sugar mixture over rectangle.
Roll up, beginning at 12-inch side.
Pinch edge firmly to seal.
Stretch roll to make even.
Cut roll into twelve 1-inch slices.
Place slightly apart in 1 pan.
Wrap pan tightly with heavy-duty aluminum foil.
Repeat with remaining dough.
Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap.
Let rise in warm place until double, about 30 minutes.
Bake as directed below.) Heat oven to 350°.
Remove foil from pans.
Bake until golden, 30 to 35 minutes.
Immediately invert pan on heatproof serving plate.
Let pan remain a minute so caramel drizzles over rolls.
Chef
