CARAMEL-PECAN ROLLS
Yield: 24 Rolls
-BH&G HERITAGE COOKBOOK
3 1/2 c All-purpose flour (to 4 c)
1 pk Active dry yeast
1 c Milk
3/4 c Granulated sugar
1/4 c Shortening
1 ts Salt
2 Eggs
3 tb Butter, melted
1 ts Ground cinnamon
2/3 c Packed brown sugar
1/4 c Butter or margarine
2 tb Light corn syrup
1/2 c 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 12×8-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
Caramel Apple Sticky Buns
2 packages crescent roll dough
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup corn syrup
2 Granny Smith apples
1/2 cup pecans
1/2 cup cinnamon sugar
Peel, core and slice two apples. Chop apples and pecans in medium bowl. Add cinnamon sugar mixture and mix well. Roll out 1 crescent roll. Do not separate. Pinch to seal, then roll with rolling pin. Spread half of the apple mixture on the crescent roll. Starting from one end, roll crescent dough to form a circle. Cut into 8 to 10 pieces. Repeat for second crescent roll.
Melt butter in skillet. Add brown sugar and corn syrup to butter. Place pieces into butter mixture in the skillet, rolling to coat. Bake at 350 degrees F for 20 to 25 minutes.