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CARAMEL PECAN ROLLS FROM SCRATCH

MY CHILDREN KNEW IT WAS GOING TO BE A GREAT DAY WHEN THESE WERE SERVED WARM FOR BREAKFAST.





List of Ingredients



• 5 1/2 TO 6 1/2 CUPS FLOUR
  
• 2 PACKAGES DRY YEAST
  
• 1 3/4 CUP MILK
  
• 1/2 CUP WATER
  
• 2 TABLESPOONS SUGAR
  
• 1 TABLESPOON SALT
  
• 3 TABLESPOONS CRISCO
  
• 1 CUP BROWN SUGAR
  
• 1/2 CUP BUTTER OR MARGARINE, MELTED
  
• 2 TABLESPOONS CORN SYRUP
  
• 1 CUP PECAN HALVES
  
• 4 TABLESPOONS BUTTER OR MARGARINE, SOFTENED
  
• 1/2 CUP SUGAR
  
• 1 TEASPOON CINNAMON
  






Instructions



1. IN A LARGE BOWL, COMBINE 2 1/2 CUPS OF THE FLOUR AND YEAST.
   
2. IN SAUCEPAN, HEAT TOGETHER MILK, WATER AND 2 TABLESPOONS SUGAR,SALT AND CRISCO.
   
3. HEAT TIL WARM, STIR OCCASSIONALY TO MELT CRISCO.
   
4. ADD TO DRY INGREDIENTS IN MIXER BOWL.
   
5. BEAT AT LOW SPEED FOR 1/2 MINUTE;
   
6. SCRAPE SIDES OF BOWL CONSTANTLY.
   
7. BEAT 3 MINUTES ON HIGH.
   
8. BY HAND STIR IN ENOUGH OF THE REMAINING FLUR TO MAKE SOFT DOUGH.
   
9. TURN OUT ON LOURED SURFACE; KNEAD UNTIL SMOOTH.
   
10. COVER, LET REST 20 MINUTES.
    
11. PUNCH DOWN.
    
12. IN SAUCEPAN, COMBINE BROWN SUGAR,BUTTER AND CORN SYRUP.
    
13. COOK AND STIRL TIL BLENDED.
    
14. DISTRIBUTE EVENLY IN THE BOTTOM OF 36 WELL-GREASED MUFFIN PANS.
    
15. TOP MIXTURE WITH PECANS.
    
16. DIVIDE DOUGH IN HALF; ROLL EACH TO 10X6 INCH RECTANGLE.
    
17. SPREAD WITH SOFTENED BUTTER.
    
18. COMBINE 1/2 SUGAR AND CINNAMON;SPRINKLE OVER DOUGH.
    
19. ROLL UP JELLY-ROLL FASHION, BEGINNING WITH LONG SIDE;SEAL EDGES.
    
20. CUT INTO 1 INCH SLICES.
    
21. PLACE ROLLS, INTO PREPARED PANS.
    
22. COVER REFRIGERATE 2 TO 24 HOURS.
    
23. REMOVE FROM REFRIGERATOR,LET STAND 20 MINUTES BEFORE BAKING.
    
24. BAKE 425 DEGREES FOR 20 TO 25 MINUTES.
    
25. INVERT ONTO RACKS
    






Final Comments


MAKESS 3 DOZEN