Add to Recipe Box |
Caramel Pecan Rolls
Yield: 2 Dozen Rolls Prep Time: 1 hours Bake Time: 15 to 25 minutes
1 cup (250 mL) butter, softened
1-1/2 cups (375 mL) sugar
2 teaspoons (10 mL) salt
2 eggs
3 envelopes Fleischmann’s® QuickRise Yeast
7-1/2 to 8 cups (1.75 - 2 L) flour
2-1/4 cups (550 mL) very warm water 120° to 130°F (50° to 55°C)
9 tablespoons (135 mL) butter, melted
2 tablespoons (30 mL) Spice Islands® Ground Saigon Cinnamon
2 cups (500 mL, 8 ounces) chopped pecans
Caramel
2 cups (1 pound, 500 mL) butter
2 cups (500 mL) brown sugar
1/2 cup (125 mL) Crown Lily White® or BeeHive® Corn Syrup
1-1/4 (6 mL) teaspoons Spice Islands® Pure Vanilla Extract
3 cups (750 mL, 12 ounces) whole pecans
|
|
|
Directions
Mix 1 cup (250 mL) butter, 1/2 cup (125 mL) sugar and salt in a large bowl. Add eggs. In a separate bowl, combine yeast and 4 cups (1 L) flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add water. Mix well and add an additional 3-1/2 to 4 cups (875 mL - 1 L) of flour, 1 cup (250 mL) at a time, until soft smooth dough forms. Turn out on lightly floured surface. Knead until smooth. Cover and let dough rest 10 minutes. Divide dough into 3 equal portions. Roll each portion out to an 14x8-inch (35x20 cm) rectangle on a lightly floured surface. Brush each with 3 tablespoons (45 mL) melted butter. Combine 1 cup (250 mL) sugar with cinnamon. Sprinkle 1/3 cup (75 mL) cinnamon sugar and 2/3 cup (150 mL) chopped pecans on each rectangle. Roll up from long side. Cut each roll into 8 slices.
For Caramel: Melt 2 cups (500 mL) butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended. Place 1 cup (250 mL) caramel syrup and 1 cup (250 mL) pecans in each of the three greased 13x9-inch (33x23 cm) pans (or 1/2 cup (125 mL) syrup and 1/2 cup (125 mL) pecans in 8-inch (20 cm) square baking pan). Place 8 rolls per 13x9-inch (33x23 cm) pan, or 4 rolls per 8-inch (20 cm) pan, cut side down. Cover. Rise until doubled in size, about 45 to 50 minutes.
Bake at 325°F (160°C) for 15 to 20 minutes for 8-inch (20 cm) pans and 20 to 25 minutes for 13x9-inch (33x23 cm) pans. Cool Slightly before turning out of pan.
|
|
|
|
Copyright © 1996-2007 - ACH Food Companies, Inc. All rights reserved.
|
|
|
1024
