Caramel Pecan Rolls
Freshly baked pecan and caramel sticky buns
Course
Bread
Servings
Prep Time
12
Rolls
20
minutes
Cook Time
20
minutes
Servings
Prep Time
12
Rolls
20
minutes
Cook Time
20
minutes
Ingredients
1/4
cup
warm water
1
pkg
active dry yeast
1/4
cup
lukewarm milk
1 3/4 – 2
cup
sifted flour
2
Tablespoons
sugar
3/4
tsp
Salt
2
Tablespoons
shortening
1
egg
Instructions
Soak yeast in warm water 5 minutes
Pour milk over sugar and salt in bowl
Beat in shortening, egg, ½ cup flour and softened yeast
Cover with waxed paper and let rise in warm place (80 – 85 degrees) 15 minutes
Mix together ¼ cup melted butter, ½ cup brown sugar, 1 T water, and spread evenly over the bottom of an 8 inch round pan
Arrange 1/3 cup pecans on top of sugar mixture.
Stir remaining flour into roll dough
Turn over onto lightly floured board, knead gently
Roll out into a 9 x 12-inch oblong pan
Spread with soft butter and sprinkle with brown sugar. Roll up lengthwise and seal edges. Cut into 12 one inch rolls
Arrange in 8-inch pan – let rise 20 minutes
Bake at 400 degrees for 18 – 20 minutes
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