Caramel Pecan Rolls

by Hannah // IrishGirl Blog

Recipe adapted from Better Homes and Gardens.

for the dough:

4 cups flour

1 package active dry yeast

1 cup milk

1/4 cup sugar

1/4 cup butter or shortening

 1 teaspoon salt

 2 eggs

  Mix 2 cups of the flour and the yeast together.   Heat and stir milk, sugar, butter, and salt til warm.

 Add to wet mixture to flour mixture; add eggs. Beat with an electric mixture at low speed for 30 seconds, and 3 minutes at high speed. 

 Stir in as much as the remaining flour as you can with a spoon, then knead in the rest. Knead for 6-8 munutes til smooth.

 Cover, let rise till double for 45 to 60 minutes in a warm place. (It actually took way longer than an hour for me!).  Then punch down, divide in half. Let rest for 10 minutes.

  During those ten minutes, begin getting ready for the topping: Place two metal 9x11/2 inch baking pans each on a stove, medium heat. In each pan stir 1/3 cup packed brown sugar, 2 tablespoons butter, and 1 tablespoons light corn syrup. When the butter is melted, sprinkle 1/4 pecans over each, and set aside.

 Back to the dough: After the 10 minutes, roll each into a 12x8 rectangle. Melt 3 tablespoons of butter and brush over the top of the rectangles. Make a mixture of 1/2 cup sugar & 1 teaspoon cinnamon, and sprinkle over the two rectangles. Roll up, starting from longest end.

 Pinch dough together to seal. Use piece of thread (it works so well!) to cut each rolled-up-rectangle into twelve pieces by slipping the thread underneath and crossing above the roll. You can also use a sharp knife, but it's more apt to squash the rolls!

 Place the rolls on top of the pecan mixture - 12 in each. Let rise for 30 minutes. Bake at 375F for 18-20 minutes.