Pecan Caramel Rolls
Ingredients
The dough
-
1 ½
cups
lukewarm water
-
1 ½
tablespoons
granulated yeast
-
1 ½
tablespoons
coarse sea salt or kosher salt
-
8
large
eggs, lightly beaten
-
½
cup
honey
-
1 ½
cups
unsalted butter, melted
-
7 ½
cups
all-purpose flour
The caramel topping
-
6
tablespoons
unsalted butter, softened
-
½
teaspoon
salt
-
½
cup
brown sugar
-
¼
cup
Karo syrup or honey
-
30
pieces
pecan halves
The filling
-
8
tablespoons
unsalted butter
-
½
cup
sugar
-
2
teaspoons
cinnamon
-
½
cup
toasted and chopped pecans (optional)
-
a pinch
ground black pepper
Instructions
- Mix the yeast, salt, and water in a mixing bowl.
- Add eggs, honey, and melted butter; mix until well blended.
- Incorporate flour using a dough hook until just mixed.
- Transfer dough to another bowl, cover, and let rise for 2 hours.
- Chill dough for at least 2 hours before making rolls.
- For the topping, cream butter, salt, and brown sugar; spread in a cake pan and add pecans.
- Cut out a 1 ½ lb piece of dough and shape into a ball.
- Roll out the dough into a rectangle and spread the filling mixture over it.
- Roll the dough tightly and chill for 20-30 minutes before slicing.
- Cut the log into 8 equal pieces and place in the prepared cake pan.
- Cover and let rise for 1 hour.
- Bake in a preheated oven at 350°F for about 40 minutes until golden brown.
- Turn out the rolls onto a platter immediately.
Nutrition Facts (estimated)
Servings
20 rolls
Calories
419
Total fat
22g
Total carbohydrates
48g
Total protein
6g
Sodium
511mg
Cholesterol
102mg
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