The Humpherys Family

Caramel Pecan Rolls

Source  Taste of Home
Recipe Added:  3/30/2012
2 cups milk
1/2 cup water
1/2 cup sugar
1/2 cup butter
1/3 cup cornmeal
2 tsp salt
7-7 1/2 cups flour
2 pkgs active dry yeast
2 eggs
Topping
2 cups 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 tsp cinnamon
In a saucepan, combine 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 1 minute. Stir in enough remaining flour to form a soft dough. Turn 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 first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9 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.
 Websites