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Carmel Pecan Rolls Recipe

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This recipe for Carmel Pecan Rolls, by , is from The Siemers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlys Siemers Vedders
Added: Tuesday, September 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups milk
1/2 cup water
1/2 cup sugar
1/2 cup butter
1/3 cup cornmeal
2 tsp. salt
7 to 7 1/2 cups all purpose flour, divided
2 packages 1/4 ounce each active dry yeast
2 eggs

TOPPING:
2 cups packed brown sugar
1/2 cup butter
1/2 cup milk
1/2 to 1 cup chopped pecans

FILLING:
1/4 cup butter
1/2 cup sugar
2 tsp. ground cinnamon.

Directions:
Directions:
In saucepan, combine the first six ingredients; bring to a boil, stirring frequently. set aside to cool to 120*-130*. In a mixing bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture. Beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, anout 1 hour. Combine the first three topping ingredients in a saucepan; bring to a boil,
stirring occasionally. Pour into two greased 9 x 13 baking pans. Sprinkle with pecans; set aside. Punch dough down; divide in half. Roll each into to 12 x15 rectangle; spread with butter, combine sugar and cinnamon; sprinkle over butter.Roll up dough pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until doubled in size, about 30 minutes. Bake at 350* 20-25 minutes or until golden brown.Let cool 1 minute; invert onto a serving platter

Number Of Servings:
Number Of Servings:
Makes 2 dozen
Personal Notes:
Personal Notes:
I really like this dough it's easy to handle and there really good.

 

 

 

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