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REC: Overnight Caramel-Pecan Rolls--Very nice for Christmas morning!

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Joined: Mar 10, 2006


Posted to Thread #30001 at 1:55 pm on Dec 1, 2017

Overnight Caramel-Pecan Rolls
(from HOME ON THE RANGE, Chapter EX-P.E.O. in Oakley, Kansas)

2 cups milk
1/3 cup sugar
1/3 cup shortening (I use unsalted butter.)
2 packages dry yeast
1/2 cup warm water (105 degrees F to 115 degrees F)
1 egg, room temperature
1 Tablespoon baking powder
2 teaspoons salt
6-1/2 to 7-1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter or margarine
2 Tablespoons light corn syrup
1 cup pecan halves
1/4 cup butter or margarine, melted
1/2 cup sugar
1 Tablespoon plus 1 teaspoon ground cinnamon

Combine milk, 1/3 cup sugar, and shortening in a saucepan; heat until shortening melts, stirring occasionally. Cool to 105 degrees F to 115 degrees F.

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, egg, baking powder, salt and 3 cups flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a floured surface, and knead until smooth and elastic (about 5 minutes). Please in a well-greased bowl, turning to grease top of dough. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour or until doubled in bulk.

Combine brown sugar and 1/2 cup butter in a saucepan. Cook over medium heat, stirring until sugar and butter melt. Remove from heat; stir in corn syrup. Spread mixture evenly in two greased 13- x 9- x 2-inch baking pans. Sprinkle each with 1/2 cup pecans; set aside.

Punch dough down, and divide in half. Roll each half to a 12- x 10-inch rectangle; brush each rectangle with melted butter. Combine 1/2 cup sugar and cinnamon; sprinkle mixture evenly over rectangles. Roll up jellyroll fashion, starting at long side. Pinch seams to seal (do not seal ends). Cut into 1-inch slices. Place slices, cut side down, in prepared pans. Cover and refrigerate at least 12 hours, or let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake in a preheated 350-degree F oven for 30 to 35 minutes or until golden brown. Immediately invert pans onto heatproof serving plates. Let stand 1 minutes to allow caramel mixture to drizzle over rolls. Remove pans. Yield: 2 dozen. Recipe contributed by Marcie Stoppel.

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