Caramel Pecan Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg. active dry yeast
1 cup warm water (105 degrees to 115 degrees)
1/4 cup granulated sugar
1 tsp. salt
2 Tbsp. margarine or butter (softened)
1 egg
3 1/4-3 1/2 cups Gold Medal Flour
1/3 cup melted butter
1/2 cup brown sugar (packed)
1 Tbsp. corn syrup
2/3 cup pecan halves
1/2 cup granulated sugar
2 tsp. cinnamon
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Directions: |
Directions:In mixing bowl, dissolve yeast in warm water. Stir in 1/4 cup sugar, salt, 2 Tbsp margarine, egg and 2 cups flour; beat until smooth. With spoon or hand, work in enough remaining flour until dough is easy to handle. Place greased-side-up in greased bowl, and cover tightly.
Refrigerate overnight, or up to 4-5 days. Combine melted butter, brown sugar, corn syrup and pecan halves. Pour into greased oblong pan, 13"x9"x2". Combine 1/2 cup sugar and cinnamon. On floured board, roll dough into 15x9" oblong. Spread with melted butter and sprinkle with sugar and cinnamon mixture. Roll up tightly, beginning at wide side. "Seal" edge well. Cut into 1" slices and place in prepared pan. (I get about 16 rolls) Cover; let rise in warm place (85º) until double, about 1 1/2 hours. Bake at 375º for 20-25 minutes. |
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Personal
Notes: |
Personal
Notes: My Mother-in-law's Pecan Rolls-My mother-in-law Pauline got this recipe from her friend's grandmother when Pauline was about 40 years old. That is about how old I am now. (OK, I'm 43)
As is with many old recipes, the devil is in the details. And you just can't take a non-baking, not experienced, intelligent person and expect them to be able to accomplish this task.
So, this last Christmas, Pauline set it up for me to make the rolls. It was like a cooking show, done in plain sight of the family. Each ingredient was individually packaged in it's own tupperware, sealed and labeled, with a hand-written post-it-note detailing exactly what ingredient was inside, and the measurement.
I followed the recipe under direct supervision of Pauline, opening up each pre-measured ingredient and doing as instructed. (There are many, many, many more instructions not mentioned in this recipe that apparently ANYONE who bakes would already know.) It was such a nice time for me and Pauline, so smooth because of her preparation and non-judgmental, kind patience with me.
It felt so much like a cooking show, that when we were done, my brother-in-law expected Pauline to pull out a completed project fresh out of the oven all ready to eat. No such luck-we had to wait for them to bake, and as usual (despite my involvement) they were delicious!~~Toni Breen
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