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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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these looked unbelievably good to me... the recipe and photo are courtesy of Fleischmann’s Ingredients:
rolls |
1 cup butter, softened |
1/2 cup sugar |
2 teaspoons salt |
2 eggs |
3 envelopes fleischmann’s® rapid rise yeast |
7-1/2 to 8 cups flour |
2-1/4 cups very warm water (120° to 130°f) |
9 tablespoons butter, melted |
1 cup sugar |
2 tablespoons spice islands® ground saigon cinnamon |
2 cups (8 ounces) chopped pecans |
caramel syrup |
2 cups (1 pound) butter |
2 cups brown sugar |
1/2 cup karo® light corn syrup |
1-1/4 teaspoons spice islands® pure vanilla extract |
3 cups (12 ounces) whole pecans |
Directions:
1. MIX 1 cup butter, sugar and salt in a large bowl. Add eggs. In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add water. Mix well and add an additional 3-1/2 to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface.
2. KNEAD until smooth. Cover and let dough rest 10 minutes. Divide dough into 3 equal portions.
3. ROLL each portion out to an 14 x 8-inch rectangle on a lightly floured surface. Brush each with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup chopped pecans on each rectangle. Roll up from long side.
4. CUT each roll into 8 slices.
5. MELT butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended. Place 1 cup caramel syrup and 1 cup pecans in each of three 13 x 9-inch pans. (Or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). Place 8 rolls per 13 x 9-inch pan, or 4 rolls per 8-inch pan, cut side down. Cover.
6. RISE until double, about 45 to 50 minutes.
7. BAKE at 325°F for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13 x 9-inch pans. Cool slightly before turning out of pan.
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