Recipe of the Month

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Caramel Pecan Rolls

• Makes 24 rolls
  
  Rolls:
  1 cup butter
  ½ cup sugar
  2 teaspoons salt
  2 eggs
  2 tablespoons (3 packages, ¼ ounce each) instant yeast
  4 cups flour
  2-1/4 cups hot water (120ºF. to 130ºF.)
  3-1/2 to 4 cups flour
  9 tablespoons butter
  1 cup sugar
  2 tablespoons cinnamon
  2 cups pecans, chopped
  
  Caramel Syrup:
  1 pound butter
  2 cups brown sugar
  ½ cup corn syrup
  1-1/4 teaspoons vanilla
  3 cups pecans
  
  For Rolls:
  Cream butter, sugar and salt. Add eggs.
  
  In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add the hot water. Mix well and add an additional 3-1/2 to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface and knead until smooth. Place dough in a greased bowl, cover and let rise until double in bulk, about 45 to 50 minutes.
  
  Divide dough into 3 equal portions. For each portion: roll out to an 8x14-inch rectangle. Brush with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon to make cinnamon sugar. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup pecans on each rectangle. Roll up from short side. Cut each roll into 8 slices.
  
  For Caramel Syrup:
  Melt butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended.
  
  Place 1 cup caramel syrup and 1 cup pecans in each of three 9x13-inch pans. (Or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). Place 8 rolls per 9x13-inch pan, or 4 rolls per 8-inch pan, cut side down. Cover and let rise until double, about 45 to 50 minutes.
  
  Bake at 325ºF. for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 9x13-inch pans. Cool slightly before turning out of pan.
  
  
  

Happy Baking!!