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Pecan Rolls




Source of Recipe


Internet


List of Ingredients




Use a bread mixer and place in the following order:
1 1/4 cup of milk, microwaved for 66 seconds
1/4 cup butter, microwaved for 25 seconds
1/4 cup sugar
1 egg
1 tsp salt
4 cups bread flour
2 tsp yeast or one packet

Set bread machine for dough stage, which should take one hour.

For the carmel:
In a sauce pan melt:
1/4 cup butter
then add 1/3 cup white karo syrup
stir, then add 1 1/2 cups of brown sugar

Heat and stir until it starts to bubble around the edges. Pour into 2 8x8 cake pans or 1 8x15 cake pan. Spread evenly with a spatula then spread pecans either whole or pieces over the carmel and pat down. Make sure you have just one layer.

Instructions:
When the dough cycle is complete, shake out a couple of small handfuls of flour on the counter then place the bread dough on it. Pat down, turn over so both sides are lightly floured, push out with your hands until close to a rectangle, then use a roller until about 12"x16". Melt 1/8 cup of butter to spread over rolled out dough, then sprinkle over the butter the amount of sugar you can gather in your fist, then sprinkle just enough cinnamon (for a light coating) over the sugar. Roll the dough in to a roll like a jelly roll and push the ends in a little bit. You should get 8 rolls. I make the first cut in the middle and then make judgements about the other cuts taking into consideration the height of the roll.

Place each roll with the flap of the roll against the sidewall of the cake pan. This prevents it from unrolling while rising. Allow it to raise until the pan is just about full. Then bake at in a preheated oven at 375 degrees for 20 to 25 minutes. When you take out of the oven let stand for a couple of minutes to let the carmel harden just a bit. Take a table knife and cut around the edges of the cake pan to make sure the rolls are not sticking to the pan edge. Tip the pan upside down on a cookie sheet. If you tip too quick the carmel will run too much, and if you are too slow all the carmel will stay in the pan. You can judge by when the carmel quits bubbling over the entire mixture.

*Tips on the rising of the rolls:
In the summer time I just allow the rolls to sit on top of the stove and they generally rise just fine within an hour or two at the most. Temperature and humidity affect how quickly they rise. In the winter time I will place the rolls ready to rise on the top rack in the oven and then place a pan full of water that I just brought to boil on the bottom rack. This seems to provide the required heat and humidty to properly rise then.

If you should be in a hurry and can't wait the entire hour for the bread mixer to work - or if you need to make a number of batches - just place all ingredients in the mixer for about five minutes. Then dump into a large greased mixing bowl and turn once to slightly grease all sides. Then zap it in the microwave for 15 seconds - wait a few minutes and then zap for another 10 seconds. Take out - let rise - punch down and roll out. Good luck and hope all these excess instructions help out. We serve these with a nice egg dish and maybe a slice of ham or a couple of strips of bacon. You can freeze these wrapped in shrink wrap - they go nicely from the freezer to the microwave for about 45 seconds and they taste just like frest.

Recipe