Last updated 6/12/2012 12:43:04 AM. Recipe ID 2126. Report a problem with this recipe.
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
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.
Didn't find the recipe you were looking for? Search for more here!