Overnight Pecan Rolls

 

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

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.