Caramel Pecan Rolls

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 2 cups milk
• 1/2 cup water
• 1/2 cup sugar
• 1/2 cup butter
• 1/3 cup cornmeal
• 2 teaspoons salt
• 7 -7 1/2 cups all-purpose flour, divided
• 2 (1/4 ounce) packages active dry yeast
• 2 eggs
• 2 cups packed brown sugar
• 1/2 cup butter
• 1/2 cup milk
• 1/2-1 cup chopped pecans
• 1/4 cup butter, softened
• 1/2 cup sugar
• 2 teaspoons ground cinnamon

Recipe

• 1 for the dough: in a saucepan, combine the first six ingredients; bring to a boil, stirring frequently.
• 2 set aside to cool to 120 to130 f.
• 3 in a mixing bowl, combine 2 cups flour and yeast.
• 4 add cooled cornmeal mixture; beat on low until smooth.
• 5 add eggs and 1 cup of flour; mix for 1 minute.
• 6 stir in enough remaining flour to form a soft dough.
• 7 turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes.
• 8 place in a greased bowl, turning once to grease top.
• 9 cover and let rise in a warm place until doubled, about 1 hour.
• 10 for the topping: combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally.
• 11 pour into two greased 13 x 9 x 2 inch baking pans.
• 12 sprinkle with pecans; set aside.
• 13 punch dough down; divide in half.
• 14 roll each into a 12 x 15 inch rectangle; spread with butter.
• 15 combine sugar and cinnamon; sprinkle over butter.
• 16 roll up dough from one long side; pinch seams and turn ends under.
• 17 cut each roll into 12 slices.
• 18 place 12 slices, cut side down, in each baking pan.
• 19 cover and let rise in a warm place until nearly doubled, about 30 minutes.
• 20 bake at 375 f.
• 21 for 20 to 25 minutes or until golden brown.
• 22 let cool 1 minute; invert onto a serving platter.
• 23 yield: 2 dozen.