"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Overnight Caramel Pecan Rolls Recipe

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This recipe for Overnight Caramel Pecan Rolls, by , is from Tuchman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 packages active yeast
cup warm water (105-115)
2 cups milk (scalded and cooled)
⅓ cup sugar
⅓ cup oil
3 teaspoons baking powder
2 teaspoons salt
1 egg
6-7 cups all purpose flour
1 cup brown sugar
cup butter, softened
2 tablespoons corn syrup
1 cup pecan halves
4 tablespoons butter
cup sugar
1 tablespoon + 1 teaspoon cinnamon

Directions:
Directions:
Dissolve yeast in warm water in large mixing bowl. Stir in milk, ⅓ cup sugar, oil, baking powder, salt, egg, and 3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well floured surface. Knead until smooth and elastic, 8-10 minutes. Place in greased bowl. Turn greased side up. Cover and let rise until double. Heat brown sugar in cup butter until melted. Remove from heat. Stir in corn syrup. Divide mixture between 2 baking pans (13 x 9 x 2). Sprinkle each with cup pecan halves. Divide dough into halves. Roll one half into rectangle 12 x 10 inches. Spread with 2 tablespoons of the butter mixture, mix cup sugar and cinnamon, sprinkle half of sugar mixture on rectangle. Roll up beginning at 12 inch side. Pinch edge firmly to seal, stretch roll to make even. Cut roll into 12, one inch slices. Place slightly apart in one pan. Wrap tightly with heavy aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours, but no more than 48 hours. To bake immediately, do not wrap, let rise until double and bake.

Preheat oven to 350.

Remove foil from pans, bake until golden brown, 30-35 minutes. Immediately invert pan on heat proof serving area. Let pan remain a minute so caramel drizzles over rolls.

 

 

 

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