Caramel Pecan Rolls

Caramel Pecan Rolls

Can split recipe for one pan instead of two.

I N G R E D I E N T S

2 cups milk
2 (.25 oz) sachets active dry yeast
1/2 cup warm water
1/3 cup white sugar
1/3 cup vegetable oil
1 TB baking powder
2 tsps salt
1 egg
7 cups all-purpose flour
1 cup packed brown sugar
1/2 cup butter
2 TBS light corn syrup*
1 cup pecan halves
1/4 cup butter, softened
1/2 cup white sugar
1 1/2 TBS ground cinnamon

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl or juice glass, stir & dissolve yeast in the warm water. Let stand until creamy, about 10 minutes.

2.In a large bowl, combine yest mixture, milk, sugar, oil baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

3. Wash & dry the large bowl you just used for mixing & then lightly oil it. Place ball of dough in and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

4. Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch deep baking pans. Sprinkle half cup of pecans in each pan.

5. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Split dough into two equal pieces and set one aside. Roll out into a large rectangle (12 inches wide and as thin as 1/4 in.; this can vary to as thin as you want) and spread with melted butter using a pastry brush. Sprinkle with half the cinnamon & sugar mixture. Roll into a log so that you have a 12 inch long log. With a sharp knife, slice into 12 - 1 inch wide rolls. Place the rolls in one pan slightly apart as they will rise. Wrap pan and refridgerate for at least 12 hours but, not more than 48 hours.

6. Repeat step 5 with the other ball of dough.

7. Remove rolls from the refridgerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350F/175C/Gas Mark 4.

8. Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1-2 minutes before removing pan, so that the caramel drizzles over rolls.

Makes 24 servings.

Hard work but, you will NOT be disappointed! :-)

*a wee bit of water with sugar stirred frantically works in the place of corn syrup.