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| Grandmother Stougaard's Caramel Pecan Sweet Rolls |
"This is an Stougaard old family favorite. Not the easiest to make, but well worth the hassle. Gooey and sweet. Best eaten fresh from the oven. I generally double the recipe, because in case you visit the hassle to make yeast rolls--make plenty. Milk can also be warmed within the microwave."
Ingredients :
- half cup milk
- half teaspoon white sugar
- 1/2 teaspoon salt
- 1/four cup margarine
- 1/eight cup warm water (110 stages F)
- 1 (.25 ounce) envelope energetic dry yeast
- 1 egg
- 2 half of cups all-reason flour, or as wished
- 2 tablespoons margarine, softened
- 1/four cup white sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons mild corn syrup
- 1 half tablespoons water
- three tablespoons margarine
- 3/four cup packed brown sugar
- 1/2 cup pecan halves
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 3H30M |
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- Pour the milk right into a small saucepan, and set over medium warmth. Heat just till a pores and skin begins to form at the top, then do away with from the range, and stir in salt and 1/four cup margarine. Allow to chill to lukewarm.
- Place 1/eight cup of heat water in a small bowl. Stir in half of teaspoon sugar. Sprinkle yeast over the surface, and allow stand until foamy, 5 to ten minutes.
- In a large bowl, stir collectively the cooled milk combination and the yeast for two mins using an electric powered mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour half cup at a time, blending properly after every addition till the combination bureaucracy a dough. Knead on a floured surface, adding extra flour if necessary, till dough is easy and elastic, about 8 mins. Place in an oiled bowl, and turn as soon as to coat the top. Cover, and let upward thrust until doubled in size, 1 to two hours.
- Punch down dough, and permit rest on the counter whilst you put together the caramel topping. In a medium bowl, blend together the corn syrup, 1 half of tablespoons of water, three tablespoons of margarine and brown sugar till easy. Spread a good layer onto the bottom of a 9x9 inch baking dish. Place pecan halves the wrong way up in rows over the sugar combination. Set apart.
- On a gently floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix collectively 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the lengthy quit to shape a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the organized baking dish. Set in a heat vicinity to upward thrust till doubled, approximately 30 minutes.
- Preheat the oven to 350 ranges F (a hundred seventy five ranges C). Bake rolls for 20 to twenty-five mins within the oven, until golden brown. Invert baking pan onto a slicing board or a clean cookie sheet whilst nonetheless heat so the caramel topping is on top.
Notes :
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