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My Friends Caramel Pecan Rolls


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 cups milk
1/2 cup water
1/2 cup sugar
1/2 cup butter or margarine
1/3 cup cornmeal
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
2 eggs

TOPPING:
2 cups packed brown sugar
1/2 cup butter or margarine
1/2 cup milk
1/2 to 1 cup chopped pecans

FILLING:
1/4 cup butter or margarine, softened
1/2 cup sugar
2 teaspoons ground cinnamon


In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a mixing bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. cover and let rise in a warm place until doubled, about 1 hour. Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Sprinkle with pecans; set aside. Punch dough down; divide in half. Roll each into a 12-in. x 15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter


Pairs Well With


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