GARNET'S PECAN ROLLS
1Pkg Yeast (Dry Active)
1/4 cup warm water (about 110 degrees)
3/4 cup milk
1/2 cup shortening
1/2 cup sugar
1 tsp. salt
3 eggs beaten
4 1/2 cup A/P flour
3 TBS BUTTER
3/4 CUP BROWN SUGAR PACKED
1/4 CUP PLUS 2 TBS. DARK CORN SYRUP
Dissolve the yeast in the warm water and let stand for about 10 minutes. Combine the milk, shortening, sugar and salt and warm gently to combine. Cool until lukewarm then add the yeast mixture and mix well. Add the beaten eggs then the flour. Mix in a stand mixer until it forms a ball of dough. Remove dough from mixer and knead on a lightly floured surface until you have a smooth soft dough (about 6-8 minutes). Place the dough into a greased bowl turning once to grease the surface of the dough. Cover with a towel and let rise until doubled in volume (about 90 minutes)
Grease three round glass baking or metal baking dishes. Melt the 2 tablespoons of butter, 1/3 cup of brown sugar and 1 tablespoon of dark corn syrup in each pan over mild heat on the stove top.Spread evenly with a spatula over the bottoms of the baking dishes. Place the chopped pecan halves in the mixture so that they are evenly over the bottom of the pans.
Take the dough, knead it down and divide into three equal portions and roll each portion out to a rectangle about 8 inches by 12 inches. Alternatively, you can roll the entire dough to a rectangle 8 inches by 36 inches. Spread butter generously on the surface and sprinkle generously with sugar/cinnamon mixture. Roll the dough along the long edge to form a long cylinder. Cut the dough in equal lengths (about 1 1/2 inches) and place on the cut surface in the syrup mixture in the baking dishes. Cover with towels and place in a protected, draft free location to rise. Let rise for about 45 minutes.Bake in a 375 degree oven for 18-20 minutes (or until lightly brown). Line your counter top with paper bags or parchment paper and place cooling racks. Remove baking pans from oven and invert the pans on cooling racks and carefully remove making pans. All the cinnamon rolls to completely cool prior to wrapping to freeze. Warm to serve.