Overnight Pecan Rolls

Overnight Pecan Rolls

Enjoy warm homemade rolls in the morning! All the work is done the day before!

Prep Time

30

Minutes

Total Time

14:35

Hrs:Mins

Makes

15

rolls

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
Pecan Filling
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.
Makes 15 rolls
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
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.
Special Touch
Share a pan of these warm rolls with someone special! They’ll be glad you did!

Nutrition Information:

1 Serving (1 Roll)
  • Calories 390
    • (Calories from Fat 170 ),
  • Total Fat 19 g
    • (Saturated Fat 8 g,),
  • Cholesterol 45 mg;
  • Sodium 260 mg;
  • Total Carbohydrate 52 g
    • (Dietary Fiber 2 g,
  • Protein 5 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 1/2 Fruit;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.