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Grandmother Stougaard's Caramel Pecan Sweet Rolls

4

210 min

Grandmother Stougaard's Caramel Pecan Sweet Rolls

Grandmother Stougaard's Caramel Pecan Sweet Rolls Photo 1

Time

210 min

Serving

12 persons

Calories

294

Rating

4.00★ (82)

Cuisine

Author: Victoria Buriak
This is an Stougaard old family favorite. Not the easiest to make, but well worth the trouble. Gooey and sweet. Best eaten fresh from the oven. I usually double the recipe, because if you go to the trouble to make yeast rolls--make lots. Milk can also be warmed in the microwave.

Ingredients

  • milk: 0.5 cup
  • white sugar: 0.5 tsp
  • salt: 0.5 tsp
  • margarine: 0.25 cup
  • warm water (110 degrees F): 0.125 cup
  • active dry yeast: 1 envelope (.25 ounce envelope)
  • egg: 1 piece
  • ½ cups all-purpose flour: 2 piece (or as needed)
  • margarine: 2 Tbsp (softened)
  • white sugar: 0.25 cup
  • ground cinnamon: 1 tsp
  • light corn syrup: 2 Tbsp
  • ½ tablespoons water: 1 piece
  • margarine: 3 Tbsp
  • packed brown sugar: 0.75 cup
  • pecan halves: 0.5 cup

Metric Conversion

Stages of cooking

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  1. Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
    Grandmother Stougaard's Caramel Pecan Sweet Rolls Photo 2
  2. Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
    Grandmother Stougaard's Caramel Pecan Sweet Rolls Photo 3
  3. In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
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  4. Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
    Grandmother Stougaard's Caramel Pecan Sweet Rolls Photo 5
  5. On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
    Grandmother Stougaard's Caramel Pecan Sweet Rolls Photo 6
  6. Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.
    Grandmother Stougaard's Caramel Pecan Sweet Rolls Photo 7

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