Description
This is a recipe out of the gold medal "lets bake" that i inherited from my dm. These are rolls my dd loves and makes often on those special occasions.
Ingredients
- All-purpose Flour
- Granulated Sugar
- Salt
- Yeast
- Milk
- Butter
- Egg
- Brown Sugar
- Dark Corn Syrup
- Pecan Halves
- Pecans
- Cinnamon
Instructions
- Mix together filling ingredients and set aside
- Mix 2 cups of the flour, granulated sugar, salt and yeast in large bowl
- Add milk, 1 / 3 cup butter and the egg
- Beat with electric mixer on low speed 1 minute, scraping bowl frequently
- Beat on medium speed 1 minute, scraping bowl frequently
- Stir in remaining flour, 1 cup at a time, to make dough easy to handle
- Place dough on lightly floured surface
- Gently roll in flour to coat
- Knead about 5 minutes or until smooth and springy
- Place dough in greased large bowl, turning dought to grease all sides
- Cover and let rise in warm place about 1 1 / 2 hours or until double
- Grease rectangular pan, 13 x 9 x 2 inches
- Heat brown sugar and 1 / 2 cup butter to boiling in 1 quart saucepan, stirring constantly
- Remove from heat
- Stir in corn syrup
- Cool 5 minutes
- Pour into pan
- Sprinkle with pecan halves
- Gently push fist into dough to deflate
- Pat or roll into 15 x 10 inch rectangle
- Spread with 2 tablespoons butter sprinkle with filling
- Roll up tightly, beginning at 15 inch side
- Pinch edge of dough into roll to seal
- Stretch and shape to make even
- Cut into 15 1-inch slices
- Place slightly apart in pan
- Cover unbaked rolls tightly and immediately refrigerate at least 12 hours but no longer than 48 hours
- Heat oven to 350 degrees
- Uncover and bake 30 to 35 minutes or until golden brown
- Immediately place heatproof serving plate upside down onto pan
- Turn plate and pan over
- Let pan remain about 1 minute so caramel can drizzle over rolls
- Bake as directed above