Ingredients: |
Ingredients: 2 c. milk
1/2 c. water
1/2 c. sugar
1/2 c. butter or margarine
1/3 c. cornmeal
2 tsp. salt
7 to 7-1/2 c. all-purpose flour, divided
2 pkg. (1/4 oz. each) active dry yeast
2 eggs
Topping:
2 c. packed brown sugar
1/2 c. butter or margarine
1/2 c. milk
1/2 to 1 c. chopped pecans
Filling:
1/4 c. butter or margarine, softened
1/2 c. sugar
2 tsp. ground cinnamon
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Directions: |
Directions:In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120º-130º. In a mixing bowl, combine 2 c. flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 c. 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, about 1 hour. Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13"X9"X2" baking pans. Sprinkle with pecans; set aside. Punch dough down; divide in half. Roll each into a 12"X15" rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; 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 warm place until nearly doubled, about 3 minutes. Bake at 375º for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter. |
This recipe for Caramel Pecan Rolls is from