Susan's Pecan Caramel Rolls
Pecan Caramel Rolls before baking.  The picture on the right shows the steaming hot, Pecan Caramel Rolls as they come out of the oven.The picture below shows the rolls after they are flipped over so that the caramel glaze and nuts are now on top. |
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 Our beautiful Pecan Caramel
Rolls are ready to eat! |
Freely use this recipe for your enjoyment, but please do not republish.
INGREDIENTS: makes about 24 rolls
| 1/4 cup |
Warm water (~100 F) |
| 1 pkg. |
Active dry yeast (~2 teaspoons) |
| 1 teaspoon | Sugar |
| 1 1/4cup |
Milk |
| 1/2 cup |
Butter (1 stick) |
| 1/3 cup |
Sugar |
| 1 1/2 teaspoon |
Salt (uniodized) |
| 1 tablespoon | Lemon zest |
| 3 large |
Egg yolks |
| 1 lb. (~3 2/3 cups) | All purpose flour |
| 7 oz. (~1 1/2 cups) |
Bread flour |
| 2 tablespoons | Butter, melted |
| 1 recipe |
Cinnamon Sugar (below) |
| 1 recipe | Caramel Pan Glaze (below) |
| 1 1/2 cups |
Chopped pecans |
| Egg
wash: 1 egg mixed with 1 tablespoon of water |
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METHOD:
1. In large bowl, sprinkle yeast on top of water. Sprinkle sugar on top of yeast. Let sit until foamy. Meanwhile...
2. In sauce pan, carefully scald milk (150-180F) (May do this in microwave - takes about 2 minutes in a 1300 watt oven). Take off heat, cool slightly, and add butter, sugar, salt, zest, and yolks. Mix well.
3. Add the flour mixture to the yeast, followed by the milk mixture. Mix to incorporate and then beat with a strong wooden spoon for 2 minutes. Cover and let rise for 1 hour.* Round dough and let rise again for 30 minutes. If dough is not rising, put over a warm bowl of water and let it rise longer.
4. Meanwhile, prepare baking pan: Pour the caramel glaze on a parchment or greased half sheet pan (18 x 13 in.) and spread the nuts on top.
5. Divide dough in half. Take one piece of dough and roll into a 9 x 12 rectangle. Brush with melted butter and sprinkle with half of the cinnamon sugar.
6. Roll up jelly roll fashion and pinch to seal edges. Cut into 12, one inch pieces. Arrange the rolls, cut side up, on top of the glaze in the baking pan. Repeat with other half of dough, arranging in 4 rows of 6.
7. Cover and let rise until about 1 1/2 times in size (30-60 minutes). Brush with egg wash and bake at 375F for 20-25 minutes or until cooked in the center and lightly browned on the outside.
8. Carefully flip pan onto a serving platter or another pan and remove parchment paper if stuck to the top. Enjoy!.
* May refrigerate at this point
Cinnamon Sugar
| 1 teaspoon | Cinnamon |
| 1/2 cup | Sugar |
| Mix Well. |
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Caramel Pan Glaze
| 1 1/3 cup | Brown Sugar |
| 1/4 cup | Corn Syrup |
| 1/2 cup | Butter |
| Heat all ingredients together in a sauce pan until mixture boils and butter is melted. May need to warm up for easier spreading when ready to use. | |
Notes:
For more information on yeast doughs, please see the following article on Susan's Blog: How Long Does it Take Dough to Rise.
Happy Cooking!
© 2010 Susan J. Sady