Sunday mornings are even better when you start them off with fresh homemade rolls just oozing with a whole lot of carmel goodness. These nutty carmel rolls are a great addition to your Sunday brunch or they are equally as sweet on their own.
- 1 cup butter softened
- 1/2 cup sugar
- 2 teaspoons salt
- 2 eggs
- 3 envelopes rapid rise yeast
- 7-1/2 to 8 cups Swany White Flour
- 2-1/4 cups very warm water 120° to 130°F
- 9 tablespoons butter melted
- 1 cup sugar
- 2 tablespoons cinnamon
- 2 cups 8 ounces chopped pecans
- 2 cups 1 pound butter
- 2 cups brown sugar
- 1/2 cup light corn syrup
- 1-1/4 teaspoons vanilla extract
- 3 cups 12 ounces whole pecans
You will also need three 9×13 pans that have been buttered.
In a large bowl combine the butter, sugar, and salt. Once combined well, slowly add the eggs and mix well.
In a separate bowl, combine yeast and 4 cups of the flour; mix well.
Next combine the flour mixture with the butter mixture, and then add water. Mix these well, then slowly add an additional 3-1/2 to 4 cups of flour (no more than one cup at a time), until a smooth dough forms.
Turn the dough out on to a floured surface and knead until smooth.
Cover and allow the dough to rest for about 10 minutes, then divide into 3 equal portions.
Each portion should be rolled out to a rectangle 8×14 rectangle on a lightly floured surface, and should be brushed with 3 tablespoons melted butter.
Next, mix 1 cup sugar with cinnamon and then sprinkle about 1/3 cup cinnamon sugar and about 2/3 cup chopped pecans on each piece.
Roll up the dough from long side and cut each roll into 8 slices.
In a saucepan, melt the butter and add brown sugar, corn syrup and vanilla. Stir until blended.
Add 1 cup caramel syrup and 1 cup pecans in each of the 13 x 9-inch pans.
In each pan, place 8 rolls with the cut side down.
Cover pans and let rise until they have doubled in size. This should be about 45 to 50 minutes.
Bake rolls at 325°F for 20 to 25 minutes and cool slightly before turning out of pan.