Recipe - Doriss Sticky Pecan Rolls

SWEET DOUGH
3 One half cup Allpurpose flour
Three fourths cup Sugar
1 teaspoon Salt
1 One fourth cup Whole Milk
1 pack Active dry yeast
2 Eggs; lightly beaten
2 tablespoon Butter; melted
1 One half cup Allpurpose flour

CARAMEL SAUCE
2 One half cup Brown sugar
1 cup Unsalted butter
One half cup Heavy cream
1 cup Chopped pecans

CINNAMON PECAN FILLING
1 cup Sugar
One half cup Unsalted butter; softened
3 tablespoon Cinnamon
1 cup Chopped pecans

SWEET DOUGH: Mix 3 One half cups flour, sugar, and salt in a medium mixing bowl.
Whisk yeast into 1 One fourth cups milk. Add milk and yeast mixture, eggs, and
melted butter to the flour mixture. Stir until well blended. Add 1 cup
flour and stir until the dough pulls away from the bowl. Now it's ready to
be kneaded. While kneading, slowly add remaining flour. To knead, fold
dough in half. Give it a quarter turn. Push into the dough with the heel of
your hand, then repeat kneading steps for about 8 minutes. Place dough in
greased bowl and cover. Let rise in a warm place until doubled in size
about 2 hours.

CARAMEL SAUCE: While dough rises, make sauce. Place brown sugar, butter,
and cream in saucepan. Stir over medium heat just until melted and
combined. Take pan off heat and stir 1 cup chopped pecans into the caramel
sauce. Set the sauce aside. Now make the cinnamon filling.

CINNAMON PECAN FILLING: Mix together in a bowl, the sugar, butter, and
cinnamon. Reserve the 1 cop pecans to sprinkle over filling.

MAKING THE ROLLS: Roll out the sweet dough. Spread cinnamon mixture on
dough, then sprinkle with pecans. Roll the dough. Make sure you keep it
tight to make a compact swirl. Use a dough scraper to help roll and to
loosen from surface. Seal the roll by pulling the open edge up and pinching
the dough together with your fingers.

Before cutting individual rolls, divide prepared caramel sauce equally
between two 9inch round pans, greased with butter. Now you are ready to
cut the rolls. Use a ruler and knife to mark every 1 One fourth inches. Cut dough
in half. Cut rolls with leveraction and place 7 in each pan. Cover and let
double in size in a warm place (1 One half 2 hours). Place pans on bottom rack
of oven and bake at 350 F. for 20 25 minutes or until golden brown.
Remove rolls from the oven and place on cooling rack. IMPORTANT: Let rolls
sit in the pan, undisturbed, for about 15 20 minutes. After the rolls
have cooled, place a serving platter upside down over pan. While holding
the pan and platter together, carefully (sauce is hot) flip them over so
the serving platter is on the bottom. Slowly lift pan away. The sticky buns
will be on the platter with the warm caramel sauce on top.

Place 14 rolls in two 9" buttergreased pans

Recipe by: Cuisine: 11/12 1997 and Doris Guyer

Posted to KitMailbox Digest by Art Guyer Beach_Bum@usa.net on Dec 17,
1997