Overnight Pecan Rolls

Nutrition

Ingredients

Directions

1. 1

   Mix together filling ingredients and set aside

2. 2

   Mix 2 cups of the flour , granulated sugar , salt and yeast in large bowl

3. 3

   Add milk , 1 / 3 cup butter and the egg

4. 4

   Beat with electric mixer on low speed 1 minute , scraping bowl frequently

5. 5

   Beat on medium speed 1 minute , scraping bowl frequently

6. 6

   Stir in remaining flour , 1 cup at a time , to make dough easy to handle

7. 7

   Place dough on lightly floured surface

8. 8

   Gently roll in flour to coat

9. 9

   Knead about 5 minutes or until smooth and springy

10. 10

    Place dough in greased large bowl , turning dought to grease all sides

11. 11

    Cover and let rise in warm place about 1 1 / 2 hours or until double

12. 12

    Grease rectangular pan , 13 x 9 x 2 inches

13. 13

    Heat brown sugar and 1 / 2 cup butter to boiling in 1 quart saucepan , stirring constantly

14. 14

    Remove from heat.

15. 15

    Stir in corn syrup

16. 16

    Cool 5 minutes, then Pour into pan

17. 17

    Sprinkle with pecan halves

18. 18

    Gently push fist into dough to deflate

19. 19

    Pat or roll into 15 x 10 inch rectangle

20. 20

    Spread with 2 tablespoons butter sprinkle with filling

21. 21

    Roll up tightly , beginning at 15 inch side

22. 22

    Pinch edge of dough into roll to seal

23. 23

    Stretch and shape to make even

24. 24

    Cut into 15 1-inch slices

25. 25

    Place slightly apart in pan

26. 26

    Cover unbaked rolls tightly and immediately refrigerate at least 12 hours but no longer than 48 hours

27. 27

    Heat oven to 350 degrees

28. 28

    Uncover and bake 30 to 35 minutes or until golden brown

29. 29

    Immediately place heatproof serving plate upside down onto pan

30. 30

    Turn plate and pan over

31. 31

    Let pan remain about 1 minute so caramel can drizzle over rolls

32. 32

    Bake as directed above