Carmel Pecan Rolls a la Elaine
Svenonius ~ 1967
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Dough:
1 ½ TBSP Active Dry Yeast (1 pkg)
1 cup warm water (105°-
115°)
¼ cup granulated sugar
1 Tsp salt
2 TBSP butter softened
1 egg
3 ¼ to 3 ½ cups flour
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Glop:
(I use 1 ½ times this. See box
below.)
1/3 cup butter
melted
½ cup packed brown sugar
1 TBSP light Karo syrup
2/3 cup
Pecans |
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Filling:
½ cup granulated sugar
2 Tsp cinnamon
…and a little butter, see *
below |
Glop Times 1
½:
½ cup butter melted
¾ cup packed brown sugar
1 ½ TBSP light Karo Syrup
1 cup or more Pecans—halves are nice
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Dough:
In mixing bowl, dissolve yeast in warm water (105-115°).
Stir in ¼ cup sugar, salt, 2 TBSP butter, egg and 2 cups
of flour.
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.
OR
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.
NEXT STEP:
Glop:
Combine melted butter, brown sugar, corn spur and pecan
halves.
Pour into greased oblong pan, 13 x 9 x 2.
Filling:
Combine ½ cup sugar and cinnamon.
Dough/Rolls
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
IN REFRIGERATOR.
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°
(quick/moderate)
Bake 25-30 minutes but
check after 20 minutes.
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