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Pecan Caramel Rolls

1 package dry yeast
1 cup warm water
1/4 cup granulated sugar
1 teaspoon salt
2 tablespoons butter
1 egg
3 1/4 to 3 1/2 cups flour

1/3 cup butter, melted
1/2 cup brown sugar
1 tablespoon corn syrup
1 cup pecan halves
1/2 cup granulated sugar
2 teaspoons cinnamon

In a mixing bowl, dissolve yeast in warm water. Stir in 1/4 cup
sugar, salt, 2 tablespoons butter, egg, and 2 cups of flour. Beat
until smooth. With a spoon or hand, work in enough remaining dough
until dough is easy to handle (or pulls away from the sides). Grease
bowl. Place dough in greased bowl and cover tightly. Refrigerate
overnight or 4 to 5 days.

When youre ready to make the rolls, combine melted butter, brown
sugar, corn syrup, and pecan halves. Pour into greased oblong pan
9"x13". Combine 1/2 cup sugar, and ground cinnamon. On floured
board, roll out the dough into about a 9"x15" shape. Spread with
sugar except the "last edge". Roll up tightly. Try to seal the
"last edge" as well as possible; dont worry if it wont seal too
tightly. Cut into 1" slices and place on bias in 9"x13" pan on top
of the sugar/pecan layer. Cover pan with damp cloth. Let rise in
a warm place until about double in size (about 1 1/2 hours). Bake
at 3750 F for about 25-30 minutes or until slightly browned. Remove
from oven. Place platter on top of baking pan. Hold tightly and
quickly turn upside down. Serve warm.

Note: We've found that if you grind your own cinnamon fresh, the
rolls are much more flavorful. The best way to do this is to mix
the butter, sugar etc. together. Spread in the bottom of the pan.
Then, place the pecan halves all over the bottom of the pan (in
the sugar/butter mix). Then, you can place 1 cup of broken pecan
pieces over the top of that. Be generous with the pecans. Dont
worry about them sticking; theres plenty of sugar to caramelize
and keep it all gooey and together.


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