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  Recipe Home » Breads » Caramel-Pecan Rolls
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  Caramel-Pecan Rolls
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 194
Ingredients:

MMMMMBH&G HERITAGE COOKBOOK

3 1/2 cup All-purpose flour (to 4 c)
1 package Active dry yeast
1 cup Milk
3/4 cup Granulated sugar
1/4 cup Shortening
1 tsp Salt
2 Eggs
3 tbsp Butter, melted
1 tsp Ground cinnamon
2/3 cup Packed brown sugar
1/4 cup Butter or margarine
2 tbsp Light corn syrup
1/2 cup Chopped pecans
Instructions:
In large mixing bowl combine 2 cups flour and yeast. Heat and stir
milk, 1/4 cup granulated sugar, shortening, and salt just till warm
(115-120). Add to dry mixture in bowl; add eggs. Beat at low speed of
electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high
speed. By hand, stir in enough of remaining flour to make a
moderately stiff dough. Knead on floured surface till smooth, 8 to 10
minutes. Shape into ball. Place in greased bowl; turn once. Cover;
let rise till double, 45 to 60 minutes.

Punch down; divide in half. Cover; let rest 10 minutes. Roll each
half to 12x8-inch rectangle. Brush with the melted butter. Combine
remaining 1/2 cup granulated sugar and cinnamon; sprinkle over dough.
Roll each up jelly-roll style, starting with long side; seal seams.
Slice each roll into 12 pieces. In saucepan mix brown sugar, 1/4 cup
butter, and corn syrup; cook and stir till butter melts. Distribute
mixture evenly in two 9 x 1 1/2-inch round baking pans. Top with
nuts. Place 12 rolls, cut side down, in each prepared pan. Cover; let
rise till double (about 30 minutes). Bake at 375 for 18 to 20
minutes. Cool 30 seconds; invert on rack and remove pans.
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