MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caramel Pecan Rolls
Categories: Breads, Nuts
Yield: 24 servings

2 c Milk
1/2 c Water
1/2 c Sugar
1/2 c Butter
1/3 c Cornmeal
2 ts Salt
7 c (to 7 1/2 c) A-P flour
1/2 oz (2 env) active dry yeast
2 lg Eggs; room temp

MMMMM--------------------------TOPPING-------------------------------
2 c (packed) brown sugar
1/2 c Butter
1/2 c Milk
1 c Chopped pecans

MMMMM--------------------------FILLING-------------------------------
1/4 c Butter; softened
1/2 c Sugar
2 ts Ground cinnamon

In a saucepan, combine the first 6 ingredients; bring to
a boil, stirring frequently. Set aside to cool to
125-|F/52-|C. In a bowl, combine 2 cups flour and yeast.
Add cooled cornmeal mixture; beat on low until smooth.
Add eggs and 1 cup of flour; mix for 1 minute. Stir in
enough remaining flour to form a soft dough.

Turn the dough onto a floured board; knead until smooth
and elastic, 6-8 minutes. Place in a greased bowl,
turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 hour.

Combine the first 3 topping ingredients in a saucepan;
bring to a boil, stirring occasionally. Pour into 2
greased 13x9-in. baking pans. Sprinkle with pecans.

Punch dough down; divide in half. Roll each into a
12x15-in. rectangle; spread with butter. Combine sugar
and cinnamon; sprinkle over butter. Roll up dough from 1
long side; pinch seams and turn ends under. Cut each
roll into 12 slices. Place 12 slices, cut side down, in
each baking pan. Cover and let rise in a warm place
until nearly doubled, about 30 minutes.

Bake at 375-|F/190-|C until golden brown, 20-25 minutes.
Let cool 1 minute; invert onto a serving platter.

Carolyn Buschkamp, Emmetsburg, Iowa

Makes: 2 dozen

RECIPE FROM: https://www.tasteofhome.com

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