2 cups milk
2 packages (.25 oz.) active dry yeast
1/2 cup warm water
1/3 cup white sugar
1/3 cup vegetable oil
1 tbsp. baking powder
2 tsp. salt
1 egg
7 cups all purpose flour, divided
topping:
1 cup packed brown sugar
1/2 cup butter or margarine
2 tbsp. light corn syrup
1 cup pecan halves
1/4 cup butter or margarine, softened
1/2 cup white sugar
1 1/2 tbsp. ground cinnamon
Heat oven to 350º. Rolls: Warm milk in a small saucepan until it bubbles then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in remaining flour, 1/2 cup at a time beating well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 8 minutes. Lightly oil a large bowl, place dough in bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Topping: Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13" baking pans. Sprinkle 1/2 cup pecans in each pan. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with the 1/4 cup butter. Sprinkle with sugar and cinnamon. Starting with long side, roll up rectangle into a log and slice into 1" wide rolls. Place rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, Heat oven to 350º. Bake uncovered until golden 30-45 minutes. Immediately invert pan on heatproof serving plate. Wait 1-2 minutes before removing pan so caramel drizzles over rolls.
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