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Caramel-Pecan Sweet Rolls Recipe

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This recipe for Caramel-Pecan Sweet Rolls, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fran Zecchini
Added: Wednesday, January 7, 2009


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
3 tbsp. melted butter
1/2c. granulated sugar mixed with 1 tsp. cinnamon

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 375
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 375 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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