Carmel Pecan Rolls a la Elaine
Svenonius ~ 1967
1 ½ TBSP Active Dry Yeast (1 pkg)
1 cup warm water (105°-
¼ cup granulated sugar
1 Tsp salt
2 TBSP butter softened
3 ¼ to 3 ½ cups flour
(I use 1 ½ times this. See box
1/3 cup butter
½ cup packed brown sugar
1 TBSP light Karo syrup
½ cup granulated sugar
2 Tsp cinnamon
…and a little butter, see *
Glop Times 1
½ cup butter melted
¾ cup packed brown sugar
1 ½ TBSP light Karo Syrup
1 cup or more Pecans—halves are nice
In mixing bowl, dissolve yeast in warm water (105-115°).
Stir in ¼ cup sugar, salt, 2 TBSP butter, egg and 2 cups
Beat until smooth. With hand or spoon work in enough more
flour until dough is easy to handle. Knead
a bit. Place greased-side-up in
bowl; cover with greased waxed paper and then tightly—e.g. with foil.
Refrigerate overnight or up to 4-5 days.
for at least several hours and then go on to the NEXT STEP—shape rolls and
store in refrigerator overnight—makes it easier on Christmas morning.
Combine melted butter, brown sugar, corn spur and pecan
Pour into greased oblong pan, 13 x 9 x 2.
Combine ½ cup sugar and cinnamon.
On floured board, knead dough slightly and then roll dough into 15 x 9
“oblong. Spread with melted butter (*I
just melt a little butter and use it to help hold the sugar/cinnamon in place.)
and sprinkle with cinnamon sugar mixture. Roll
up tightly, beginning at wide edge, so that you have a 15” long roll. Pinch
dough to seal edge well. Cut into 1” slices with a very sharp knife.
Place in prepared 9 x 13 pan.
Cover—greased waxed paper and foil.
IF YOU ARE GOING TO
LEAVE THESE OVERNIGHT, THIS IS WHERE YOU COVER—GREASED WAX AND FOIL--AND PUT
WHEN READY TO BAKE:
Let rise in a warm place (85°)
until double, ~ 1 ½ hours.
(If kitchen is cool, place dough on a rack over a bowl of hot water and cover
completely with greased waxed paper and a towel. Or, preheat oven and place
covered pan on stove top.)
Heat oven to 375°
Bake 25-30 minutes but
check after 20 minutes.