Caramel Pecan Rolls
Soft and sweet caramel-covered rolls, bursting with pecans
Basic Sweet Roll Dough**
3 T butter, softened
1/2 c granulated sugar
1 t ground cinnamon
2/3 cup packed brown sugar
1/4 c butter
2 T light corn syrup
1/2 c chopped or halved pecans
1. Roll each half of Basic Sweet Roll Dough** into a 12x8-inch rectangle.
2. Brush each with half of the softened butter. Combine granulated sugar and cinnamon; sprinkle over dough.
3. Roll up each piece of dough, starting with long side; seal seams. Slice each roll into about 12 pieces.*Â
4. In saucepan combine brown sugar, 1/4 c butter, and corn syrup. Cook and stir just till butter melts and mixture is blended.
5. Distribute mixture evenly in two greased 8-9 inch round baking pans. Top with pecans.
6. Place rolls, cut side down, in baking pans (on top of the pecans). Cover; let rise till double.
7. Bake at 375 degrees for 18 to 20 minutes. Cool about 30 seconds; invert on rack and remove pans.
*A quick and easy way to slice rolls while preserving their shape, is to use a clean piece of dental floss. Wrap the floss around the roll of dough and cross ends. Continue pulling ends (opposite of each other) until dough is cut.
**Basic Sweet Roll Dough recipe:
2 c flour
1 T dry yeast
1 c milk
1/4 c sugar
1/4 c shortening
1 t salt
1 1/2-2 c flour
1. In large mixer bowl, combine 2 cups flour and 1 T dry yeast.Â
2. Heat milk, sugar, shortening, and salt till warm (115-120Â°), stirring to melt shortening. Add to dry mixture.
3. Add eggs. Mix well by hand and then stir in 1 1/2 to 2 cups flour, making a moderately stiff dough.Â
4. Knead on a lightly floured surface till smooth (adding more flour as you need it, if needed). Shape into a ball.Â Place in a greased bowl, turning once. Cover; let rise till double.
5. Punch down; divide in half. Cover; let rest 10 minutes.
This recipe was submitted by guest chef Bonnie Faber.
These rolls are delicious. I love the caramel nut layer on the top... yum! They do get a little drier after a day or so, but with rolls this good, they don't last that long most times ;) I think freezing the extras as soon as they're cool, and then taking from the freezer as needed would keep them tasting fresher after the first day. So, I give this recipe: 9/10