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Caramel-Pecan Rolls

Caramel-Pecan Rolls

(recipe made for Bread Machines)

 

Dough:

 

1 Cup Water

1 Egg

2 Tablespoons Butter, softened

3 1/4 Cups Bread Flour

1/4 Cup Sugar

1 teaspoon Salt

3 teaspoons Yeast

 

Topping:

 

1/3 Cup Butter, melted

1/2 Cup Packed Brown Sugar

1 Tablespoon Corn Syrup

2/3 Cup Pecan Halves

1/2 Cup Granulated Sugar

2 teaspoons Cinnamon

 

Place all Dough ingredients in bread pan in order listed. Select SWEET DOUGH cycle. Grease 13x9x2 inch rectangular pan. Mix 1/3 cup margarine, brown sugar, corn syrup and pecan halves. Spread mixture in pan.

 

Mix 1/2 Cup sugar and cinnamon. Flatten dough with hands or rolling pin into 15x10 inch rectangle. Spread with 2 Tablespoons margarine; sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Cut roll into 1-inch slices. Place in pan. Cover; let rise in warm place about 1 hour or until double.

 

Heat oven to 375 degrees. Bake 22 to 27 minutes or until golden brown. Immediately invert pan onto heat proof tray. Let pan remain a minute so caramel can drizzle over rolls. 15 rolls.