Prep 45 mins
Cook 35 mins
This is a recipe out of the Gold Medal "Lets Bake" that I inherited from my DM. These are rolls my DD loves and makes often on those special occasions.
- 3 1⁄2-4 cups all-purpose flour
- 1⁄3 cup granulated sugar
- 1 teaspoon salt
- 2 (1/4 ounce) packages yeast (can be regular or quick rising)
- 1 cup milk, very warm (120 to 130 degrees)
- 1⁄3 cup butter or 1⁄3 cup margarine, softened
- 1 egg
- 1 cup brown sugar, packed
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄4 cup dark corn syrup
- 3⁄4 cup pecan halves
- 2 tablespoons butter or 2 tablespoons margarine, softened
- 1⁄2 cup chopped pecans
- 1⁄4 cup packed brown sugar
- 1 teaspoon cinnamon, ground
- Mix together filling ingredients and set aside.
- Mix 2 cups of the flour, granulated sugar, salt and yeast in large bowl. 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 remaining flour, 1 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and springy. Place dough in greased large bowl, turning dought to grease all sides. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched).
- Grease rectangular pan, 13 x 9 x 2 inches. Heat brown sugar and 1/2 cup butter to boiling in 1 quart saucepan, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
- Gently push fist into dough to deflate. Pat or roll into 15 x 10 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 15 1-inch slices. Place slightly apart in pan.
- Cover unbaked rolls tightly and immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.
- Heat oven to 350 degrees. 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.
- ***Note*** to bake immediately ater placing sliced dough in pan, let rise uncovered in warm place about 30 minutes or until doubled. Bake as directed above.
This will be my go-to recipe for overnight rolls from now on! The rolls raised very nicely in the fridge. I let them set out for about 45 min. before baking them. The results were delicious! Thanks!
I have made these so many times I could do it with my eyes close and I have friends all over the country that LOVE these and are constantly asking me when the next batch is going to be sent out to them. EVERYONE loves them!
After buying pecan rolls at the bakery and being totally disapointed I decided to try to make them myself. I picked this recipe and what a HIT they were at Thanksgiving dinner. I had requests to make a double batch for Christmas. Although I didn't double it, they were again a huge sucess! My sister in law in Florida heard about them and wanted the recipe also. I sent it to her and she was amazed at how good they were, everyone raved about hers as well. At first I was a little intimidated by the seemingly large instruction list, but they were very easy to make. The first time I did everything by hand, second time I used a bread machine to make the dough, it worked out better for me that way.Thank you so much for the great recipe.