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Caramel-Pecan Rolls Recipe

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This recipe for Caramel-Pecan Rolls is from Treasured Memories, 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:  
Basic Sweet Roll Dough
4 c bread flour
1 pkg active dry yeast
1 c whole milk
1/4 c granulated sugar
1/4 c shortening (Crisco)
1 tsp salt
2 eggs (room temperature)

Caramel-Pecan Rolls
Sweet Roll Dough
1/2 c melted butter
1/2 c granulated sugar
1 tsp. ground cinnamon
1 1/3 c packed brown sugar
1/2 c butter
4 tbsp. light corn syrup
1 c chopped pecans
Directions:
Directions:
Sweet Roll Dough
Prewarm oven at 300º Shut off when warm.
In large bowl 2 cups bread flour and 1 pkg active dry yeast.
Heat 1 c milk, 1/4 c sugar and 1 tsp salt till warm (115-120º stirring to melt shortening.
Add to dry mixture, add 2 eggs. Beat at low speed with electric mixer for 1/2 minute. By hand, stir in 1 1/2 to 2 c bread flour to make a moderately stiff dough.
Knead on lightly floured surface until smooth (8-10 minutes).
Shape into ball. Place in greased bowl, turning once.
Cover, let rise in the warm oven until double (about 60 minutes).
Punch down; divide in half. Cover and let rest on dusted breadboard for 10 minutes.

Caramel-Pecan Rolls
Roll each half of dough into 12x8 rectangle.
Brush each with half the melted butter.
Combine sugar and cinnamon; sprinkle over dough.
Roll up each piece of dough, starting with the long side; seal seams.
Slice each roll into 12 pieces.
In saucepan combine brown sugar, 1/2 c putter,and corn syrup.
Cook and stir just until butter melts and mixture is blended.
Distribute mixture evenly in 2-12 count muffin pans that have been greased with Crisco.
Top with pecans.
Place rolls, cut side down, in prepared pans.
Cover, let rise till double,(about 30 minutes).
Bake at 375º for about 18 minutes.
Cool 30 seconds and invert on rack. You will want to spoon spilled caramel and pecans back on rolls.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
Hours (Patience)
Personal Notes:
Personal Notes:
For dough be sure you use bread flour and make sure your yeast if fresh and dry and the eggs room temperature. I use a mixer with bread hooks and take the dough out and place on dusted breadboard to shpae when it is still a bit sticky.
To bake, I raise my center rack up one notch. Watch these carefully. They can cook faster than 18 minutes (mine are usually done in 10). The caramel can spill over and start a fire in your oven. I almost burned my kitchen down once. Try lining your oven with aluminum foil. Good luck. They are a pain in the neck to make but so good!

 

 

 

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