As a girl who grew up in Massachusetts, it felt sort of wrong to be "competing" against the Old Mill's pecan rolls because they're legendary around here, but I started to really warm up to the idea. I searched for a long time for recipes, and found millions, but I finally settled on this one for a few different reasons. First, and probably most importantly, they are logistically the best ones to make for Thanksgiving because all of the work gets done the night before. Then they get refrigerated overnight and you can just pop them into the oven in the morning. Isn't that perfect? I also picked them because the pictures seemed to look the most similar to the Old Mill's rolls, and also it had 142 reviews with an average rating of 4 1/2 stars, so I knew it was tried and true. Oh and lastly, the great thing about recipes from allrecipes.com is that you can type in the yield that you want, and the recipe automatically adjusts the ingredients, which is just awesome if you happen to be baking 50 pecan rolls the night before Thanksgiving :)
|Behold... the dental floss roll-cutting trick!|
overnight caramel pecan rolls
yield 24 pecan rolls
2 cups milk
2 (.25 ounce) packages active dry yeast
1/2 cup warm water
1/3 cup white sugar
1/3 cup vegetable oil
1 tablespoon baking powder
2 teaspoons salt
7 cups all-purpose flour
for caramel sauce:
1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 cup pecan halves (I added some more, probably about 1/2 cup more)
1/4 cup butter, softened
1/2 cup white sugar
1 1/2 tablespoons ground cinnamon
1) Warm the milk n a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2) In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg, and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3) Make the caramel sauce: Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13-inch baking pans. Sprinkle 1/2 cup pecans in each pan.
4) When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice it into 1-inch-wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
5) Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
6) Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.