Caramel Pecan Rolls
Source of Recipe
Elaine
List of Ingredients
Caramel Pecan Rolls
1/2 cup butter, (for dough)
1/2 cup sugar, (for dough)
1 teaspoon salt, (for dough)
1/2 cup boiling water, (for dough)
1 package yeast, (for dough)
1/2 cup water, lukewarm (for dough)
1 egg, beaten (for dough)
3 heaping cups Wondra flour
1 teaspoon cinnamon, (for filling)
1 cup sugar, (for filling)
1/2 cup butter, (for topping)
1 heaping cup brown sugar, (for topping)
2 tablespoons water, (for topping)
pecans, chopped into pieces (for topping)
Recipe
Dough:
Let butter and egg come to room temperature.
Cream butter, sugar, and salt.
Add the boiling water and stir until all ingredients are melted.
Let cool lukewarm.
Soak yeast in the lukewarm water.
When dissolved, add to sugar mixture.
Add egg and flour and stir until well blended.
Place in a buttered bowl, cover with buttered wax paper, and refrigerate overnight.
Filling:
Divide dough in half, and roll each half into a 1/8-inch-thick reactangle.
Sprinkle with cinnamon and sugar mixture and roll up jelly-roll fashion.
Cut each roll into 1-inch-thick slices, about 14.
Topping:
Heat butter and brown sugar until melted.
Add water, and cook, stirring constantly, until mixture bubbles around the edges.
Prepare greased muffin tins by placing 1 tablespoon topping and 10 to 12 pecan pieces in each cup.
Top with rolls, cover, and let rise in a cold oven until doubled in bulk, about 2 to 3 hours.
Bake in a preheated 350 degree F. oven for 15 minutes or until light golden brown.
When done, invert onto a plate.
These rolls must be removed from the pans and served while still warm.
Do not freeze.
Reheat, if necessary, in aluminum foil.
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