Caramel-pecan rolls
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Caramel-pecan rolls
Last updated 6/12/2012 12:43:04 AM. Recipe ID 2126. Report a problem with this recipe.
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      Title: Caramel-pecan rolls
 Categories: Breads, Rolls, Heritage
      Yield: 24 Rolls
MMMMM-------------------BH&G HERITAGE COOKBOOK------------------------
  3 1/2 c  All-purpose flour (to 4 c)
      1 pk Active dry yeast
      1 c  Milk
    3/4 c  Granulated sugar
    1/4 c  Shortening
      1 ts Salt
      2    Eggs
      3 tb Butter, melted
      1 ts Ground cinnamon
    2/3 c  Packed brown sugar
    1/4 c  Butter or margarine
      2 tb Light corn syrup
    1/2 c  Chopped pecans
  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 9 x 1 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.

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Recipe ID 2126 (Apr 03, 2005)

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