Caramel-Pecan Rolls

I searched high and low for the perfect recipe for caramel-pecan rolls. My mom makes these delicious rolls but her habit of not baking or cooking according to a recipe made it a little difficult to follow. I finally ran across the Better Homes and Gardens recipe from the 30's. I made a couple of adjustments to the original and now they have become a regular Sunday night indulgence.

I've tried recipes using frozen dough but making the bread from scratch is so much better. The rolls are best when warm out of the oven.

Ingredients:
4 to 4 1/2 cups all-purpose flour
1 package active dry yeast (or 2 1/4 teaspoons)
1 cup milk (preferably 2% or whole)
1/3 cup sugar
1/3 cup butter
1/2 teaspoon salt
2 eggs
2 tablespoons butter, softened
1/4 cup sugar
1/2 teaspoon ground cinnamon

Topping:
2/3 cup brown sugar
1/4 cup butter
2 tablespoons light-colored corn syrup
2/3 cup chopped pecans (I've also used walnuts in a pinch)

1. In mixing bowl, combine 2 cups of the flour and yeast; set aside. In saucepan, heat and stir milk, the 1/3 cup sugar, the 1/3 cup butter and salt just until warm (120-130 degrees, I always use a thermometer!). Add to the flour mixture along with eggs. Beat with mixer on low speed for 30 seconds (use paddle attachment if using Kitchenaid stand mixer), scraping bowl as needed. Beat on high speed for 3 minutes.

(At this point, switch to dough hook attachment if using Kitchenaid stand mixer.) Stir in remaining flour. Knead dough until it is smooth and elastic (3-5 minutes). Shape into a ball. Place dough in lightly greased bowl; turn once. Cover and let rise in warm place until double (about 1 hour).

Punch down dough. Turn onto lightly floured surface. Divide in half. Cover and let rest 10 minutes.

In small saucepan heat and stir 2/3 cup packed brown sugar, 1/4 cup butter, and 2 tablespoons light-colored corn syrup until combined. Divide topping between two 9" round baking pans. Sprinkle pecans in pan; set aside.


Roll each dough portion into a 12x8" rectangle. Smear 1 tablespoon of butter per each rectangle portion.


Combine the 1/4 cup sugar and 1/2 teaspoon cinnamon; sprinkle over buttered dough. Roll up, jelly-roll style, starting from a long side; seal seam. Cut each into 12 slices. Place in prepared pans. Cover and let rise in a warm place until nearly double (about 30 minutes).

Bake in a preheated 375 degree oven for 20-25 minutes or until golden. While baking, place aluminum foil on a baking sheet. Once rolls are done baking, immediately invert baked rolls from pans.