How to Make Overnight Caramel Pecan Rolls
Warm the milk in a small saucepan until it bubbles, then remove from heat., In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour., Lightly oil a large bowl, place the dough in the bowl and turn to coat...
Step-by-Step Guide
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Step 1: Warm the milk in a small saucepan until it bubbles
Let cool until lukewarm.
In a small bowl, dissolve yeast in warm water.
Let stand until creamy, about 10 minutes. , 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., Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour., Remove from heat; stir in corn syrup.
Divide mixture between two 9x13 inch baking pans.
Sprinkle 1/2 cup pecans in each pan., 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 (2.5 cm) 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., Meanwhile, preheat oven to 350 degrees F (175 degrees C)., Immediately invert pan on heatproof serving plate.
Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls. -
Step 2: then remove from heat.
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Step 3: In a large bowl
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Step 4: combine yeast mixture
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Step 5: baking powder
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Step 6: egg and 3 cups flour.
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Step 7: Lightly oil a large bowl
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Step 8: place the dough in the bowl and turn to coat with oil.
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Step 9: Heat brown sugar and 1/2 cup butter until melted.
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Step 10: When dough has doubled in size
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Step 11: punch down and turn out onto a lightly floured surface.
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Step 12: Remove rolls from refrigerator and let stand in a warm place until doubled in size
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Step 13: about 30 minutes.
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Step 14: Bake uncovered in preheated oven until golden 30 to 35 minutes.
Detailed Guide
Let cool until lukewarm.
In a small bowl, dissolve yeast in warm water.
Let stand until creamy, about 10 minutes. , 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., Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour., Remove from heat; stir in corn syrup.
Divide mixture between two 9x13 inch baking pans.
Sprinkle 1/2 cup pecans in each pan., 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 (2.5 cm) 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., Meanwhile, preheat oven to 350 degrees F (175 degrees C)., Immediately invert pan on heatproof serving plate.
Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.
About the Author
Marie Price
Brings years of experience writing about cooking and related subjects.
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