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| 3 1/2 | to 4 cups Gold Medal® all-purpose flour or Better for Bread™ flour |
| 1/3 | cup granulated sugar |
| 1 | teaspoon salt |
| 2 | packages regular or quick active dry yeast |
| 1 | cup very warm milk (120°F to 130°F) |
| 1/3 | cup butter or margarine, softened |
| 1 | egg |
| 1 | cup packed brown sugar |
| 1/2 | cup butter or margarine |
| 1/4 | cup dark corn syrup |
| 3/4 | cup pecan halves |
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| 1/2 | cup chopped pecans |
| 1/4 | cup packed brown sugar |
| 1 | teaspoon ground cinnamon |
| 2 | tablespoons butter or margarine, softened |
| 1. | In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. |
| 2. | On lightly floured surface, gently roll dough in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.) |
| 3. | Grease 13x9-inch pan. In 1-quart saucepan, heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves. |
| 4. | In small bowl, mix all filling ingredients except 2 tablespoons butter until crumbly. Punch down dough. On floured surface, pat or roll into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal; stretch and shape to make even. Cut into fifteen 1-inch slices. Place slightly apart in pan. |
| 5. | Cover unbaked rolls tightly; immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours. |
| 6. | Heat oven to 350°F. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls. |
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| To bake rolls immediately after placing sliced dough in pan, let rise uncovered in warm place about 30 minutes or until double. Bake as directed. |
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| Share a pan of these warm rolls with someone special! They’ll be glad you did!
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Nutrition Information:
390 ( 170 ); 19 g ( 8 g); 45 mg; 260 mg; 52 g ( 2 g); 5 g 10 %; 0%; 4 %; 12 % 2 ; 1 1/2 ; 3