 |
Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 24 |
|
These rolls rise nice and high and hold their shape. and the gooey caramel sauce is scrumptious.Carolyn Buschkamp, Emmetsburg, Iowa Ingredients:
2 cups milk |
1/2 cup water |
1/2 cup sugar |
1/2 cup butter |
1/3 cup cornmeal |
2 teaspoons salt |
7 to 7-1/2 cups king arthur unbleached all-purpose flour |
2 packages (1/4 ounce each) active dry yeast |
2 eggs |
topping: |
2 cups packed brown sugar |
1/2 cup butter |
1/2 cup milk |
1/2 to 1 cup chopped pecans |
filling: |
1/4 cup butter, softened |
1/2 cup sugar |
2 teaspoons ground cinnamon |
Directions:
1. In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. 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.
2. Turn the dough onto a floured board; knead until smooth and elastic, about 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.
3. Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13-in. x 9-in. baking pans. Sprinkle with pecans; set aside.
4. Punch dough down; divide in half. Roll each into a 12-in. x 15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one 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.
5. Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter. Yield: 2 dozen.
|
|