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Recipe Name: Caramel-pecan Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 24

3 1/2 Cup(s) All-purpose flour, to 4 c
1 Active dry yeast
1 Cup(s) Milk
3/4 Cup(s) Granulated Sugar
1/4 Cup(s) Shortening
1 Teaspoon(s) Salt
2 Eggs
3 Tablespoon(s) Butter, melted
1 Teaspoon(s) Ground cinnamon
2/3 Cup(s) Packed brown sugar
1/4 Cup(s) Butter or margarine
2 Tablespoon(s) Light corn syrup
1/2 Cup(s) Chopped pecans
In large mixing bowl combine 2 cups flour and yeast. Heat and stir
milk, 1/4 cup granulated sugar, shortening, and salt just till warm
(115-120). Add to dry mixture in bowl; add eggs. Beat at low speed of
electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high
speed. By hand, stir in enough of remaining flour to make a moderately
stiff dough. Knead on floured surface till smooth, 8 to 10 minutes.
Shape into ball. Place in greased bowl; turn once. Cover; let rise
till double, 45 to 60 minutes. Punch down; divide in half. Cover; let
rest 10 minutes. Roll each half to 12x8-inch rectangle. Brush with the
melted butter. Combine remaining 1/2 cup granulated sugar and
cinnamon; sprinkle over dough. Roll each up jelly-roll style, starting
with long side; seal seams. Slice each roll into 12 pieces. In
saucepan mix brown sugar, 1/4 cup butter, and corn syrup; cook and
stir till butter melts. Distribute mixture evenly in two 9 x 1
1/2-inch round baking pans. Top with nuts. Place 12 rolls, cut side
down, in each prepared pan. Cover; let rise till double (about 30
minutes). Bake at 375 for 18 to 20 minutes. Cool 30 seconds; invert on
rack and remove pans. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 195
Calories From Fat: 69
Total Fat: 7.9g
Cholesterol: 21.6mg
Sodium: 126mg
Potassium: 58.5mg
Carbohydrates: 28.5g
Fiber: <1g
Sugar: 14.2g
Protein: 3g

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