Caramel Pecan Rolls

Ingredients

Dough

• 5 1/2 to 6 1/2 cups flour
• 2 packages yeast
• 1 3/4 cups milk
• 1/2 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 3 tablespoons shortening

Caramel

• 1 cup brown sugar
• 1/2 cup butter, melted
• 2 tablespoons corn syrup
• 1 cup pecans

Filling

• 4 tablespoons butter, softened
• 1/2 cup sugar
• 1 teaspoon cinnamon

Steps

1. Combine 2 1/2 cups flour and the yeast in a mixing bowl. Heat the milk, water, sugar, salt and shortening just until warm, stirring to melt the shortening.
2. Add to the flour mixture and beat 30 seconds on low, scraping the bowl, then 3 minutes on high. Stir in enough flour by hand to make a soft dough.
3. Knead until smooth, cover and let rest 20 minutes, then punch down.
4. Cook the brown sugar, melted butter and corn syrup until blended and spread in 36 well-greased muffin cups or three 9-inch round pans. Top with the pecans.
5. Divide the dough in half and roll each half into a 10×6-inch rectangle. Spread with the softened butter and sprinkle with the sugar and cinnamon.
6. Roll up, seal the edges and cut into 1-inch slices. Place in the pans, cover and refrigerate 2 to 24 hours.
7. Let stand 20 minutes at room temperature, then bake at 425° for 20 to 25 minutes. Turn out onto racks right away.

Notes

Makes 3 dozen.

Newspaper clipping on Rosie Lee’s BREAD card.

Photo: stock photo found online.

Rosie Lee’s original recipe card

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