Caramel Pecan Rolls
|Flour||6 1⁄2 Cup (104 tbs) (5 1/2- 6 1/2)|
|Active dry yeast||2|
|Milk||1 3⁄4 Cup (28 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Granulated sugar||2 Tablespoon|
|Vegetable shortening||3 Tablespoon|
|Brown sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Corn syrup||2 Tablespoon|
|Pecan halves||1 Cup (16 tbs)|
|Butter||4 Tablespoon, softened|
|Granulated sugar||1⁄2 Cup (8 tbs)|
In large mixer bowl, combine 2 1/2 cups of the flour and the yeast.
In saucepan, heat together milk, water, the 2 tablespoons granulated sugar, the salt, and vegetable shortening just until warm; stir occasionally to melt vegetable shortening.
Add to dry ingredients in mixer bowl.
Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make soft dough.
Turn out on floured surface; knead until smooth.
Cover; let rest 20 minutes.
In saucepan, combine brown sugar, melted butter, and corn syrup.
Cook and stir just until blended.
Distribute evenly in bottom of 36 well greased muffin pans (or three 9 inch round layer pans); top mixture with pecans.
Divide dough in half; roll each to 10x6 inch rectangle.
Spread with softened butter.
Combine the 1/2 cup granulated sugar and the cinnamon; sprinkle over dough.
Roll up, jelly roll fashion, beginning with long side; seal edges.
Cut into 1 inch slices.
Place rolls, cut side down, in prepared pans.
Cover; refrigerate 2 to 24 hours.
Remove from refrigerator; let stand 20 minutes before baking.
Bake at 425° for 20 to 25 minutes Invert on racks.