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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caramel-Pecan Sweet Rolls Recipe

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This recipe for Caramel-Pecan Sweet Rolls is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sweet Roll Dough:
3 1/2 to 4c. all-purpose flour
1 package active dry yeast
1c. whole milk
1/4c. sugar
1/4c. shortening
1 tsp. salt
2 eggs

Caramel-Pecan Rolls:
2/3c. packed brown sugar
4 tbsp. butter
2 tbsp. light corn syrup
1/2c. chopped pecans
Filling:
3 tbsp. melted butter
1/2c. granulated sugar mixed with 1 tsp. cinnamon
Directions:
Directions:
Mix 2 cups of the flour and yeast in large mixing bowl. Heat and stir milk, sugar, shortening, and salt till warm. Add to flour mixture; add eggs. Beat at low speed for 1/2 minute. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon; turn out onto lightly floured board and knead in enough of the remaining flour to make a moderately stiff dough. This can also be done with a heavy duty mixer capable of kneading dough. Knead till smooth(6 to 8 minutes). Shape into a ball. Place in greased bowl; turn once. Cover; let rise till double(45 to 60 minutes). Punch down; divide in half. Cover and let rest 10 minutes.

Preheat oven to 375º
In each of two 9x1 1/2-inch pans divide the brown sugar, butter and corn syrup evenly between the two pans. Melt over hot stove and stir until blended. Sprinkle each pan with 1/2 the chopped pecans.

Roll each half of the dough into a 12x8-inch rectangle. Brush each rectangle with half of the melted butter; sprinkle with half of the sugar-cinnamon mixture. Roll up starting with a long side; pinch dough together to seal firmly(edges may be moistened with water to make sealing easier).
Slice each roll of dough into 12 pieces; a piece of heavy duty thread pulled up around the sides and crisscrossed on top of roll works well. A sharp knife can also be used. Place each piece in prepared pan. Cover; let rise till double(30 minutes). Bake in 375º oven for 18-20 minutes.
Cool rolls in pan for 30 seconds. Invert onto rack or serving plate and remove pans. Makes 24 rolls.
Personal Notes:
Personal Notes:
May freeze by wrapping in moisture-proof paper. To serve, thaw at room temperature, then reheat in warm oven.

 

 

 

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