CARAMEL PECAN ROLLS

Yield: Makes about 18 medium rolls.

Ingredients

• ½ cup scalded milk;
• 3 tablespoon shortening;
• 3 tablespoon sugar;
• 1½ teaspoon salt;
• ½ cup water;
• 1 cake compressed yeast, or 1 package dry granular yeast
• 1 egg;
• 3 cups flour
• 1½ tablespoon melted butter;
• ¼ cup firmly packed brown sugar;
• 1 teaspoon cinnamon;
• ¼ cup chopped nut meats;
• ½ cup firmly packed brown sugar;
• ½ cup light corn syrup;
• 1 tablespoon butter;

Directions

1. Combine: ½ cup scalded milk; 3 tablespoon shortening; 3 tablespoon sugar; 1½ teaspoon salt;
2. Cool……….to lukewarm by adding ½ cup water;
3. Add;……….1 cake compressed yeast, or 1 package dry granular yeast dissolved according to directions on package. Mix well.
4. Blend in:……1 egg;
5. Add gradually: 3 cups flour, mix to a soft dough.
6. This dough may be chilled, if so, place in greased bowl, cover and store in refrigerator at least 2 hr.
7. Roll out;…….dough (chilled or unchilled) on well floured board to 12 x 18 inch rectangle.
8. Spread with:…1½ tablespoon melted butter; ¼ cup firmly packed brown sugar; 1 teaspoon cinnamon; ¼ cup chopped nut meats;
9. Roll;……as for jelly roll; cut into 1 inch slices
10. Combine; ½ cup firmly packed brown sugar; ½ cup light corn syrup; 1 tablespoon butter; ¼ cup chopped nut meats;
11. Spread;; evenly in bottom of 12 x 8x2 in. pan or in greased muffin tins. Place rolls on top of caramel-nut-mixture.
12. Let rise in warm place(80 to 85 degree) until double in bulk; allow about 1 hour for unchilled dough; about 1½ to 2 hours for chilled dough.
13. Bake in 350 degree oven for 20 to 25 minutes. Remove from pans while warm.

Timing

• at least 2 hr.
• about 1 hour for unchilled dough; about 1½ to 2 hours for chilled dough.
• 20 to 25 minutes.

Temperature

• 80 to 85 degree
• 350 degree oven

Equipment

• greased bowl; well floured board; 12 x 8x2 in. pan or greased muffin tins

Transcription

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