State Fair Winner Caramel Pecan Rolls !

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• 1 cup butter
• 1/2 cup sugar
• 2 teaspoons salt
• 2 eggs
• 2 tablespoons fast rising yeast
• flour
• 2 1/4 cups hot water (120 to 130 f)
• 9 tablespoons butter
• 1 cup sugar
• 2 tablespoons ground cinnamon
• 2 cups chopped pecans
• 1 lb butter (4 sticks, 2 cups)
• 2 cups brown sugar
• 1/2 cup light corn syrup
• 1 1/4 teaspoons vanilla extract
• 3 cups pecans

Recipe

• 1 for rolls:.
• 2 cream butter, sugar and salt. add eggs.
• 3 in a separate bowl, combine yeast and 4 cups flour; mix thoroughly. add flour mixture to butter/sugar mixture, then add the hot water. mix well and add an additional 3-1/2 to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. turn out on lightly floured surface and knead until smooth. place dough in a greased bowl, cover and let rise until double in bulk, about 45 to 50 minutes.
• 4 divide dough into 3 equal portions. for each portion: roll out to an 8x14-inch rectangle. brush with 3 tablespoons melted butter. combine 1 cup sugar with cinnamon to make cinnamon sugar. sprinkle 1/3 cup cinnamon sugar and 2/3 cup pecans on each rectangle. roll up from short side. cut each roll into 8 slices.
• 5 for caramel syrup:.
• 6 melt butter in a saucepan. add brown sugar, corn syrup and vanilla. stir until blended.
• 7 place 1 cup caramel syrup and 1 cup pecans in each of three 13x9-inch pans. (or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). place 8 rolls per 13x9-inch pan, or 4 rolls per 8-inch pan, cut side down. cover and let rise until double, about 45 to 50 minutes.
• 8 bake at 325ºf for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13x9-inch pans. cool slightly before turning out of pan.