Caramel Pecan Rolls

By draingal

Ingredients

• TOPPING:
• 2 cups milk
• 1/2 cup water
• 1/2 cup sugar
• 1/2 cup butter
• 1/3 cup cornmeal
• 2 teaspoons salt
• 7 to 7-1/2 cups all-purpose flour
• 2 packages (1/4 ounce each) active dry yeast
• 2 large eggs
• 2 cups packed brown sugar
• 1/2 cup butter
• 1/2 cup milk
• 1/2 to 1 cup chopped pecans
• FILLING:
• 1/4 cup butter, softened
• 1/2 cup sugar
• 2 teaspoons ground cinnamon

Details

Servings 24
Preparation time 40mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a 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 the dough 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 13x9-in. baking pans. Sprinkle with pecans; set aside.

Punch dough down; divide in half. Roll each into a 12x15-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.
Yield: 2 dozen.