Caramel Potato Rolls

By carvalhohm

Ingredients

• TOPPING:
• 2-1/2 to 3 cups all-purpose flour
• 1/2 cup sugar
• 1/4 cup mashed potato flakes
• 1/4 cup nonfat dry milk powder
• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon salt
• 1 cup hot water
• 1/4 cup canola oil
• 1 egg, beaten
• 1 cup packed brown sugar
• 1/4 cup light corn syrup
• 3 tablespoons butter
• 36 pecan halves
• FILLING:
• 1/3 cup sugar
• 2 tablespoons ground cinnamon
• 3 tablespoons butter, melted

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In large bowl, combine 1 cup flour, sugar, potato flakes, milk powder, yeast and salt. In small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form soft dough (dough will be sticky).

Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.

In small saucepan, combine brown sugar, corn syrup and butter; cook and stir over medium heat until sugar is dissolved. Pour into well greased 13x9-in. baking dish; sprinkle with pecans.

Turn dough onto lightly floured surface. Roll into 12x15-in. rectangle. Combine sugar and cinnamon. Brush melted butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with long side; pinch seam to seal. Cut into 12 rolls.

Place rolls, cut side up, in dish. Cover and let rise in warm place until doubled, about 15-20 minutes. Bake at 375° for 25-30 minutes. Immediately invert onto serving platter.