Caramel Pecan Rolls
|Milk||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Cornmeal||1⁄3 Cup (5.33 tbs)|
|All-purpose flour||7 1⁄2 Cup (120 tbs), divided|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Packed brown sugar||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Ground cinnamon||2 Teaspoon|
In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently.
Set aside to cool to 120°-130°.
In a mixing bowl, combine 2 cups flour and yeast.
Add cooled cornmeal mixture; beat on low until smooth.
Add eggs and 1 cup of flour; mix for 1 minute.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally.
Pour into two greased 13-in.x 9-in.x 2-in.baking pans.
Sprinkle with pecans; set aside.
Punch dough down; divide in half.
Roll each into a 12-in.x 15-in.rectangle; spread with butter.
Combine sugar and cinnamon; sprinkle over butter.
Roll up dough from one long side; pinch seams and turn ends under.
Cut each roll into 12 slices.
Place 12 slices, cut side down, in each baking pan.
Cover and let rise in a warm place until nearly doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown.
Let cool 1 minute; invert onto a serving platter.