*Recipe from Georgia Grown
INGREDIENTS:
Pecan Rolls:
1 1/3 Cup water
1/3 Cup sugar
1 tsp salt
1/3 Cup melted shortening
1 Package dry active yeast
2 Eggs, well beaten
5 Cups flour, plus more for dusting
1 tsp cinnamon, ½ cup sugar
Caramel for Rolls:
1 cup brown sugar
1/4 cup water
1/2 stick butter or margarine
2 tbsp light corn syrup
INSTRUCTIONS:
Pecan Rolls:
In a large bowl, dissolve yeast in warm water and let sit at room temperature until bubbles form.
To the yeast mixture, add sugar, salt, melted shortening, and eggs together and whisk to combine.
Add flour and mix well with clean hands or a wooden spoon. Let rest for about 10 minutes, then knead until a smooth dough is formed that springs back when pressed with your finger.
Let rise until doubled. Punch dough down to remove air bubbles, and turn out onto floured surface.
Divide dough in two, and roll out into a 10 x 8 inch rectangle. Spread with melted butter or margarine (about ¾ stick for each rectangle). Sprinkle with half of the mixed cinnamon and sugar, then roll up dough from short side and cut into 6 rolls. Repeat process with remaining dough.
Caramel for Rolls:
Melt butter or margarine into a saucepan over medium heat.
Add brown sugar, corn syrup, and water, and whisk to combine.
Increase heat to medium high and boil mixture until thickened, about 3-5 minutes.
Assembly:
Pour on bottom of greased baking dish, and sprinkle with pieces of pecan if desired. Arrange rolls on top of the syrup and pecans in the baking dish.
Let rise until doubled.
Bake 20-30 minutes at 375°F.
Invert baking dishes onto a serving platter or sheet pan. Serve.
Enjoy!
