Super Pecan Caramel Rolls
from: The Red Star Centennial Bread Sampler
Universal Foods Corporation, Milwaukee, WI, 1981

   These rolls are super in flavor and lightness! The sugar-cinnamon filling compliments the glazed caramel topping.

Bun Dough:
6 1/2 to 7 cups all-purpose flour
2 packages Red Star Instant Blend Dry Yeast
1/2 cup sugar
1 1/2 teaspoons salt
1 cup milk
1 cup water
1/2 cup butter or margarine
2 eggs
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon cinnamon
1/4 cup butter or margarine, softened
1 cup butter or margarine
1 cup packed brown sugar
9 tablespoons light corn syrup
1 - 1 cups coarsely chopped pecans to cover bottom of pan
Oven: 375 degrees
Makes: 24 buns

   In large mixer bowl, combine 3 cups flour, yeast, 1/2 cup sugar and salt; mix well. In saucepan, heat milk, water and butter until warm (120- 130 degrees; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased, bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour.

Prepare Filling: Combine 1/4 cup sugar, brown sugar and cinnamon; set aside.

Prepare Topping: In small saucepan, combine butter, brown sugar and corn syrup. Heat and stir until blended. Divide Topping between 2 greased 13x9-inch cake pans. Sprinkle with nuts so pan is covered. Life is short - use lots of pecans!

   Punch down dough. Divide into 2 parts. On lightly floured surface, roll each half to a 15x12-inch rectangle. Spread with 2 tablespoons softened butter; sprinkle half of Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place on Topping in pan. Cover; let rise in warm place until almost doubled, about 30 minutes. Bake at 375 degrees for 20 to 25 minutes until golden brown. Cover pans with foil; invert onto racks. Cool 1 minute; remove pans, Cool.