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Caramel-Pecan Rolls
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Rating: 3.7/5 (15 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24

Amount Per Serving
Calories 177
% Daily Value**
Total Fat 6g
Saturated Fat 2g
Unsaturated Fat 1g
Cholesterol 27mg
Sodium 136mg
Total Carbohydrate 28g
Dietary Fiber 1g
Sugars 12g
Protein 3g
Vitamin A  3%Vitamin C  0%
Calcium  2%Iron  6%
Potassium  2%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel-Pecan Rolls

Recipe Tags: Bread Recipes

Date Added: April 02, 2015


3 1/2 cups All-Purpose Flour (to 4 c)
1 dash Dry Yeast Active
1 cup Milk
3/4 cup Sugar Granulated
1/4 cup Shortening
1 teaspoon Salt
2 Eggs
3 tablespoons Butter melted
1 teaspoon Ground Cinnamon
2/3 cup Brown Sugar Packed
1/4 cup Margarine or Butter
2 tablespoons Light Corn Syrup
1/2 cup Pecan Chopped
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1. In large mixing bowl combine 2 cups flour and yeast.

2. Heat and stir milk, 1/4 cup granulated sugar, shortening, and salt just till warm (115-120).

3. Add to dry mixture in bowl; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl.

4. Beat 3 minutes at high speed. By hand, stir in enough of remaining flour to make a moderately stiff dough.

5. Knead on floured surface till smooth, 8 to 10 minutes.

6. Shape into ball. Place in greased bowl; turn once.

7. Cover; let rise till double, 45 to 60 minutes.

8. Punch down; divide in half. Cover; let rest 10 minutes.

9. Roll each half to 12x8-inch rectangle. Brush with the melted butter.

10. Combine remaining 1/2 cup granulated sugar and cinnamon; sprinkle over dough.

11. Roll each up jelly-roll style, starting with long side; seal seams.

12. Slice each roll into 12 pieces. In saucepan mix brown sugar, 1/4 cup butter, and corn syrup; cook and stir till butter melts.

13. Distribute mixture evenly in two 9 x 1 1/2-inch round baking pans.

14. Top with nuts. Place 12 rolls, cut side down, in each prepared pan.

15. Cover; let rise till double (about 30 minutes).

16. Bake at 375 for 18 to 20 minutes. Cool 30 seconds; invert on rack and remove pans.

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Dietary Notes:
This recipe is very low-sodium with 135.5mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Yeast, Butter, Gluten, Corn, Natural Sweeteners, Pecan allergies.
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