Mom's (Garnet's) Pecan Rolls

A treasured family-style sweet roll with soft yeast dough, a buttery cinnamon-brown sugar filling and a sticky pecan-caramel topping. The rolls are baked over the pecan mixture and inverted while warm so the rich caramel topping flows over the rolls.

Yield: About 18–24 rolls
Prep Time: About 35 minutes
Rise Time: About 2 hours 15 minutes
Bake Time: 18–20 minutes

Ingredients:

Dough:

• 1 package active dry yeast
• ¼ cup warm water, about 110°F
• ¾ cup milk
• ½ cup shortening
• ½ cup granulated sugar
• 1 teaspoon salt
• 3 large eggs, beaten
• 4½ cups all-purpose flour

Cinnamon Filling:

• Softened butter, as needed
• Brown sugar, as needed
• Ground cinnamon, as needed

Pecan-Caramel Topping:

• 3 tablespoons butter
• ¾ cup packed brown sugar
• ¼ cup plus 2 tablespoons dark corn syrup
• Pecan halves, chopped as desired

Instructions:

1. Dissolve the yeast in the warm water and let stand for about 10 minutes.
2. Combine the milk, shortening, sugar and salt in a saucepan and warm gently until the shortening melts and the ingredients are combined. Cool to lukewarm.
3. Add the yeast mixture and mix well.
4. Add the beaten eggs, followed by the flour.
5. Mix in a stand mixer until the mixture forms a ball of dough.
6. Turn the dough onto a lightly floured surface and knead for 6–8 minutes, until smooth and soft.
7. Place the dough in a greased bowl, turning once to grease the surface. Cover with a towel and let rise in a draft-free place until doubled, about 90 minutes.
8. Grease three round glass or metal baking dishes.
9. Divide the 3 tablespoons butter, ¾ cup brown sugar and ¼ cup plus 2 tablespoons corn syrup evenly among the three pans. Gently heat each pan until the butter and sugar mixture melts, then spread evenly over the bottom.
10. Arrange the pecans evenly over the caramel mixture.
11. Punch down the risen dough and divide it into three equal portions.
12. Roll each portion into approximately an 8 x 12-inch rectangle. Alternatively, roll all of the dough into one approximately 8 x 36-inch rectangle.
13. Spread the dough generously with softened butter, then sprinkle generously with brown sugar and cinnamon.
14. Starting at a long edge, roll the dough tightly into a cylinder.
15. Cut into approximately 1½-inch-thick rolls.
16. Place the rolls cut-side down over the pecan-caramel mixture in the prepared pans.
17. Cover with towels and let rise in a warm, draft-free place for about 45 minutes.
18. Preheat the oven to 375°F.
19. Bake for 18–20 minutes, or until the rolls are lightly golden brown.
20. Line the counter with parchment paper and position cooling racks over it.
21. Immediately after removing the rolls from the oven, carefully invert each pan onto a cooling rack. Lift away the baking pans so the warm pecan-caramel mixture coats the tops of the rolls.
22. Cool completely before wrapping for freezing. Rewarm before serving.

Denver High-Altitude Adjustments (5,280 feet):

• Use slightly less yeast: about 2 teaspoons instead of the full 2¼-teaspoon packet.
• Use the rise times only as a guide. At altitude, the first rise may take closer to 60–75 minutes rather than 90; proceed as soon as the dough has doubled.
• Watch the second rise closely as well; it may be ready in 30–40 minutes rather than 45.
• Keep the oven at 375°F initially. Because these rolls bake for only 18–20 minutes and contain a caramel base that can scorch, I would not automatically raise the temperature.
• If the dough seems unusually dry while mixing, add 1 tablespoon milk or water. Don't add it unless needed.
• Begin checking the rolls at about 16–17 minutes.

Tip: Invert the pans soon after they come from the oven. If the rolls cool in the pans, the brown sugar-corn syrup topping can set and cause the pecans and caramel to stick to the bottom.

Source: Garnet’s Recipe