Caramel Pecan Rolls

Yield:

2 dozen rolls

Recipe from

Recipe from


Ingredients

Rolls:
1 cup butter, softened
1/2 cup sugar
2 teaspoons salt
2 eggs
3 envelopes Fleischmann's® Rapid Rise Yeast
7 1/2 to 8 cups flour
2 1/4 cups very warm water (120° to 130°F)
9 tablespoons butter, melted
1 cup sugar
2 tablespoons Spice Islands® Ground Saigon Cinnamon
2 cups (8 ounces) chopped pecans
Caramel Syrup:
2 cups (1 pound) butter
2 cups brown sugar
1/2 cup Karo® Light Corn Syrup
1 1/4 teaspoons Spice Islands® Pure Vanilla Extract
3 cups (12 ounces) whole pecans

Preparation

MIX 1 cup butter, sugar and salt in a large bowl. Add eggs. In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add water. Mix well and add an additional 3 1/2 to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface.

KNEAD until smooth. Cover and let dough rest 10 minutes. Divide dough into 3 equal portions.

ROLL each portion out to a 14 x 8-inch rectangle on a lightly floured surface. Brush each with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup chopped pecans on each rectangle. Roll up from long side.

CUT each roll into 8 slices.

CUT butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended. Place 1 cup caramel syrup and 1 cup pecans in each of three 13 x 9-inch pans. (Or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). Place 8 rolls per 13 x 9-inch pan, or 4 rolls per 8-inch pan, cut side down. Cover.

RISE until double, about 45 to 50 minutes.

BAKE at 325°F for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13 x 9-inch pans. Cool slightly before turning out of pan.

Note:

September 2008