Sunday, February 6, 2011

Overnight Caramel Pecan Rolls

1 cup milk
1 (.25 ounce) package active dry yeast
1/4 cup warm water
2 tablespoons and 2 teaspoons white
2 tablespoons and 2 teaspoons
vegetable oil
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 egg
3-1/2 cups all-purpose flour
Caramel Topping
1 cup packed brown sugar
1/2 cup butter
2 tablespoon light corn syrup
1 cup pecan halves
2 tablespoons butter, softened
1/4 cup white sugar
2-1/4 teaspoons ground cinnamon
(these amounts do not have to be exact)

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 2 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Heat brown sugar and  butter until melted. ( Use whisk) Remove from heat; stir in corn syrup. Spread in  9x13 inch baking pan. Sprinkle pecans on top.
4. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls.( ( use fishing line or dental floss)  Place the rolls slightly apart in pan. Wrap pan with aluminum foil and refrigerate at least 12 hours but no longer than 48.
5. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees.  Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.   Helpful hints:  When inverting, I laid a piece of parchment paper on a jellyroll pan.  No mess.  Place 9x13 dish in soapy water to make clean-up a breeze.  To use fishing line/floss to cut the dough, lay perpendicular under log of dough. Holding both ends of string, cross over and pull..  Enjoy.  These are fantabulous!I   


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