Thursday, November 11, 2010
Caramel Pecan Rolls
That pretty much describes it. Oh the smell of caramel rolls baking. Mmmmm!!
This is another installment of what to do with the yeast bread recipe. Pictured is 1/2 of the recipe, ingredients are for a full batch.
1 yeast bread recipe
1/4 cup butter softened
1/2 cup sugar
1 1/2 teaspoons cinnamon
1 cup brown sugar
1/2 cup butter
2 Tablespoons corn syrup
1 cup pecans
After the first rise of bread dough, roll out on a well floured surface. You want it to be approximately 1/4 inch thick and rectangular in shape. 18x21 inch would be a good size. I don't get out a yard stick and measure. I also don't panic if the edges aren't perfect.
Melt the butter and brown sugar over medium heat until completely dissolved.
Cut the log into uniform pieces. An easy way to do this without measuring is to cut it in half, then cut the half in half and so on until you have approximately 1 inch rolls. I used a serrated knife but next time I am going to try using waxed floss to cut the pieces.
Place the rolls in a greased 9x13 inch cake pan on top of the caramel mixture.
(In other words, now is not the time to go run errands.)
Preheat oven to 350F. Bake for 30 minutes until center looks like it is no longer doughy.
Set rolls on a cooling rack for 10 minutes. Many like to remove the rolls right away but that is asking for burns. I know from experience. It's painful if the caramel splashes on you.
Place a serving plate over rolls and invert as quickly as you can. Let pan rest over rolls for a minute or two so any remaining caramel sauce can run down.