MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramel Pecan Rolls
 Categories: Breads, Nuts
      Yield: 24 servings
 
      2 c  Milk
    1/2 c  Water
    1/2 c  Sugar
    1/2 c  Butter
    1/3 c  Cornmeal
      2 ts Salt
      7 c  (to 7 1/2 c) A-P flour
    1/2 oz (2 env) active dry yeast
      2 lg Eggs; room temp

MMMMM--------------------------TOPPING-------------------------------
      2 c  (packed) brown sugar
    1/2 c  Butter
    1/2 c  Milk
      1 c  Chopped pecans

MMMMM--------------------------FILLING-------------------------------
    1/4 c  Butter; softened
    1/2 c  Sugar
      2 ts Ground cinnamon
 
  In a saucepan, combine the first 6 ingredients; bring to
  a boil, stirring frequently. Set aside to cool to
  125°F/52°C. In a bowl, combine 2 cups flour and yeast.
  Add cooled cornmeal mixture; beat on low until smooth.
  Add eggs and 1 cup of flour; mix for 1 minute. Stir in
  enough remaining flour to form a soft dough.
  
  Turn the dough onto a floured board; knead until smooth
  and elastic, 6-8 minutes. Place in a greased bowl,
  turning once to grease top. Cover and let rise in a warm
  place until doubled, about 1 hour.
  
  Combine the first 3 topping ingredients in a saucepan;
  bring to a boil, stirring occasionally. Pour into 2
  greased 13x9-in. baking pans. Sprinkle with pecans.
  
  Punch dough down; divide in half. Roll each into a
  12x15-in. rectangle; spread with butter. Combine sugar
  and cinnamon; sprinkle over butter. Roll up dough from 1
  long side; pinch seams and turn ends under. Cut each
  roll into 12 slices. Place 12 slices, cut side down, in
  each baking pan. Cover and let rise in a warm place
  until nearly doubled, about 30 minutes.
  
  Bake at 375°F/190°C until golden brown, 20-25 minutes.
  Let cool 1 minute; invert onto a serving platter.
  
  Recipe by Carolyn Buschkamp, Emmetsburg, Iowa
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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