Description
These are easy and very good! They can be made and then cooked in the morning and make great hot rolls for special mornings (like Christmas or Easter). I have had a lot of compliments on these. Everyone will think that you got up very early to make these rolls because they are hot in the morning! I use my bread machine for the dough part, makes it very easy!
Ingredients
- 2 cups milk
- 2 (.25 ounce) packages active dry yeast
- ½ cup warm water
- ⅓ cup white sugar
- ⅓ cup vegetable oil
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 egg
- 7 cups all-purpose flour
- 1 cup packed brown sugar
- ½ cup butter
- 2 tablespoons light corn syrup
- 1 cup pecan halves
- ¼ cup butter, softened
- ½ cup white sugar
- 1 ½ tablespoons ground cinnamon
Instructions
- Warm the milk in a small saucepan until it bubbles
- then remove from heat. Let cool until lukewarm. In a small bowl
- dissolve yeast in warm water. Let stand until creamy
- about 10 minutes.
- In a large bowl
- combine yeast mixture
- milk
- sugar
- oil
- baking powder
- salt
- egg and 3 cups flour. Beat until smooth. Stir in the remaining flour
- 1/2 cup at a time
- beating well after each addition. When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and elastic
- about 8 minutes. Lightly oil a large bowl
- place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume
- about 1 hour.
- Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9×13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
- When dough has doubled in size
- punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side
- roll up the rectangle into a log
- and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
- Remove rolls from refrigerator and let stand in a warm place until doubled in size
- about 30 minutes. Meanwhile
- preheat oven to 350 degrees F (175 degrees C).
- Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan
- so that caramel drizzles over rolls.
Prep Time: 1 hr 30 mins
Cook Time: 35 mins
Total Time: 16 hrs 40 mins
Servings: 24