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REC: Overnight Caramel-Pecan Rolls--Very nice for Christmas morning!
Joined: Mar 10, 2006
Posted to Thread #30001 at 8:55 am 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.
Other messages in this thread:
- 30001. REC: Overnight Caramel-Pecan Rolls--Very nice for Christmas morning! - wigs - 8:55am on 12/01/17 (4)
- Thanks for this recipe! My MIL always made Sticky Buns for all the Winter Holidays, and - LisainLA - 10:04pm on 12/01/17
- Thank you for this, I printed this to add to my suitcase to go up to my Mom's! [NT] - Heather_in_SF - 3:42pm on 12/07/17
- I love that! When I travel to family, I always pack a few printed recipes. I know I can find them - barb_b - 6:00pm on 12/07/17
- Yes! and it's fun when my mom and sister ask, what recipes did you bring this time! - Heather_in_SF - 1:58pm on 12/11/17