Caramel Pecan Rolls

Ingredients:

Dough:

  • 1 pkg. dry yeast
  • 1 cup warm water
  • 1/4 cup granulated sugar
  • 1 tsp. salt
  • 2 Tbsp. margarine, softened
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  • 1 egg
  • 3 1/4-3 1/2 cups flour

Filling:

  • 1/3 cup margarine, melted
  • 1/2 cup packed brown sugar
  • 1 Tbsp. corn syrup
  • 2/3 cup pecan halves
  • 1/2 cup granulated sugar
  • 2 tsp. cinnamon
  • 1/2 cup melted margarine

Directions:

Dough: In mixing bowl, dissolve yeast in water. Stir in sugar, salt, margarine, egg and 2 cups flour. Beat until smooth. Work in enough remaining flour until dough is easy to handle. Place in a greased bowl, turning dough in bowl so that top of dough is greased. Cover tightly and refrigerate overnight or up to 4-5 days.

Filling: Combine margarine, brown sugar, corn syrup and pecan halves. Pour into greased 9x13 inch pan. Combine granulated sugar and cinnamon and set aside. Roll dough on floured board into a 9x15 inch rectangle. Spread with melted margarine and sprinkle with sugar/cinnamon mixture. Roll as if in a jelly roll, starting with the 15 inch side and slice into 1 inch slices. Place in prepared 9x13 inch pan. Cover and let rise in warm place until double in bulk, about 1 1/2-2 hours.

Bake in 375 degree F oven for 25-30 minutes. Remove from oven. Cool 5 minutes and invert on platter or rack. Makes 15 rolls.

By Robin from Washington, IA

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January 11, 2010 Flag

Dough:

Ingredients:

  • 2 1/2 cups milk
  • 1 tsp. salt
  • 3 Tbsp. sugar
  • 2 packages dry yeast
  • 2 Tbsp. butter or oil
  • 7 cups flour
  • 2 eggs

Directions:

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Warm milk. Add sugar, salt and eggs. Mix and add yeast and oil. Add flour to make a soft dough. Cover and let rise about 40 minutes. Punch dough and let it rise a second time, until about double in size (usually about 30 minutes). Punch dough down again and roll into a rectangle.

Filling:

Ingredients:

  • 1 stick butter (softened)
  • 3/4 cup brown sugar
  • 1 tsp. cinnamon

Directions:

Spread dough with butter, brown sugar and cinnamon. Roll dough and slice into 1 inch strips.

Topping:

Ingredients:

  • 1 stick butter
  • 2 Tbsp. white corn syrup
  • 1 cup brown sugar
  • 1 cup pecans
  • 1/4 cup heavy cream

Directions:

Mix topping ingredients and cook 5 minutes. Pour topping into pan. Place rolls on topping, leaving 1 inch space between rolls. Brush cream on rolls. Let rise until double in size. Bake 25-30 minutes at 350 degrees F. Brush rolls with cream again. Makes 12-15 rolls.

By Robin from Washington, IA

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