I'm nothing if not a people pleaser, so without further ado, I give you:
Caramel Pecan Conference Rolls
- 1 C. + 3 T. water
- 1/4 C. butter or shortening
- 1 t. salt
- 1/4 C. sugar,
- 1 pkg. yeast
- 1 beaten egg
- 3 1/4 - 3 3/4 C. flour
- 1/3 instant powdered milk
In microwave, heat water and butter until half melted. Blend in salt, sugar, powdered milk and 1 C. flour. Be sure mixture is not too hot before proceeding. Add yeast, stir. Blend in egg. Stir in enough flour to form a soft dough. Turn out on a lightly floured surface and kneed in enough flour to keep dough from being sticky. But remember - less is better than more. Place dough in a greased bowl and allow to rise until doubled in bulk. After dough is done rising roll it out into a large rectangle - about 11X15.
On the dough, spread softened butter over the whole surface, leaving a 1" strip along one long side unbuttered. Over the butter sprinkle brown sugar to your hearts' content (or malcontent, as it were). Roll dough toward the UNBUTTERED side so you have a long skinny roll. Rub the unbuttered strip of dough with a little water and pinch the dough together to seal it.
(Am I making sense?)
In a sauce pan melt 1/2 C. butter, 1 C. brown sugar, 2 T. light corn syrup over medium heat until blended. Remove and spread in the bottom of a greased 9X13 casserole dish. If desired, sprinkle some chopped pecans over the caramel.
Cut the long dough roll into about 15 slices (I always end up with 16 - always) and place in the casserole dish over the caramel mixture.
Bake at 375 for 15 - 20 minutes. I find I even need up to 30 minutes to keep the middle rolls from being too doughy. If I need extra time and the tops are getting pretty brown, I just throw a sheet of aluminum foil loosely over the top of the dish and let it keep baking.
When the rolls are done, remove from oven and allow them to sit on the counter for a few minutes before inverting on a serving dish. Remove the casserole pan from over the rolls.
From my arteries to yours, happy hardening!