Grandma Blairs Pecan Caramel Rolls Food

GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

CARAMEL PECAN ROLLS

Steps:

• In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough., Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside. , Punch dough down; divide in half. Roll each into a 12x15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.

CARAMEL ROLLS

Steps:

• Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
• Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.
• Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.

GRANNY'S CARAMEL CINNAMON ROLLS

Steps:

• Place dough ingredients in bread machine in order given.
• Press dough cycle.
• While dough is mixing, combine filling ingredients.
• In small bowl, combine 1/4 cup soft butter, 1/2 cup brown sugar, and 1/2 tablespoon cinnamon.
• Stir well to mix.
• Set aside.
• In another small bowl, combine whipping cream, and 3/4 cup brown sugar.
• Stir mixture together well.
• Place in fridge.
• When dough cycle has completed, remove dough from the machine and place on floured surface.
• With rolling pin, roll dough to approximately 16x10 inch rectangle, adding more flour if necessary to prevent sticking.
• Spread filling onto dough spreading close to edges.
• Roll up dough, jellyroll style, starting at long edge.
• Pinch seam closed.
• Slice into 1 1/2 inch thick slices.
• Place in 9x13 pan, that has been coated lightly with non-stick spray.
• Place cinnamon rolls in warm place until doubled in bulk.
• (About 1 hour).
• Preheat oven to 350 F.
• Just before placing in oven, remove caramel sauce from fridge, stir once more.
• Next, evenly pour caramel sauce over rolls.
• Bake for 25-30 minutes or until light golden brown.
• Let cool on wire rack for about 10 minutes, then invert.
• The gooey caramel sauce will be on top.
• Store leftovers in tightly closed container.
• Leftovers can be warmed up in microwave.
• Enjoy!

GRANDMA BLAIRS PECAN CARAMEL ROLLS

Steps:

• In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
• Combine 1/3 cup melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks).
• On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours).
• Bake in a preheated 375 degree F oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

PERFECT HOMEMADE CARAMEL ROLLS

Steps:

• In a measuring cup, mix together warm water, yeast, and 1/2 tsp sugar. Allow to rise for 5-10 minutes while you get started on the rest of the dough.
• In the bowl of a stand mixer fitted with a dough hook pour the warm milk over the butter and to get it melting. Add in the eggs and sugar and mix.
• Once the yeast mixture has grown add it to the bowl of the stand mixer along with the salt and 3-4 cups of flour. Mix with the dough hook.
• Slowly add in the remaining flour until the dough comes together. It should be soft and not overly sticky. Knead for several minutes to bring it together.
• Put the dough in a large bowl coated in oil or cooking spray and let rise for 2-3 hours, or doubled in size.
• Once the dough has doubled, punch it down and allow it to rise for an additional 1-2 hours.
• After punching the dough down, start the caramel sauce. Add brown sugar and butter (plus optional cream) to a sauce pan and melt over low heat. You do not want this to boil!
• Stir the sauce continually until the sugar is completely dissolved. There will be butter remaining on the top of the sugar - do not add more sugar! The caramel sauce will become too thick if extra sugar is added.
• Pour the finished caramel sauce into two 9x13 glass pans. You can use metal pans but I've always had the best luck using glass. Allow the caramel to cool while you continue with the rolls.
• After the second rise, split the dough in half and on a floured surface, roll out the dough into a rectangle, about 6"x12". This doesn't need to be perfect, but you do want the dough to stay about 1/4" inch thick.
• Spread softened butter over the dough. I usually start with a few tablespoons up to half a stick for each half of the dough. You need enough butter for the filling to stick. Spread brown sugar and cinnamon over the butter. I usually use about 1/2-3/4 cup per half of the dough because we like them really full of filling, but you can cut back on this if you'd like.
• Starting at one side, roll the dough evenly and somewhat tight. Not too tight, or they won't have room to expand! You can pinch the end closed, but I never do and don't have an issue.
• Cut the log into even-sized rolls. I start by cutting it in the middle, lining the two sides up side by side, and cutting those in half, then each half into three rolls for a total of 12 rolls. You could cut them thinner if you want more small rolls. I've used both a bench scraper and a pizza cutter for slicing my rolls - both work fine.
• Place the rolls into one pan of caramel then repeat with the second half of dough into the second pan of caramel.
• Let the rolls rise on the counter for 30 minutes while your oven preheats to 350*. Make-ahead directions are below!
• Bake the rolls for 20-25 minutes or until the tops are starting to brown.
• Remove from oven and place a large flat cookie sheet on the top of each pan. Very, very carefully flip the pan to invert the rolls on to the cookie sheet. This will allow the rolls to release from the pan and all the caramely goodness to ooze all over the rolls. This may or may not be one of my favorite steps ;) But be careful! That caramel is hot and can burn you.
• Use a rubber spatula to scrape out any lingering caramel. Let cool just long enough to be safe then enjoy! Rolls will last on the counter up to 3 days.
• Follow steps 1-14 above. Once you've put the rolls in the pans, cover and place in the fridge to rise overnight.
• Remove from the fridge and allow to rise on the counter for 30 minutes while the oven preheats to 350*. Continue following steps 16-18 above. Enjoy!

PECAN CARAMEL ROLLS

Steps:

• In a mixing bowl combine 1-1/2 cups of the flour and yeast; set aside.
• In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120°degrees F) and butter is almost melted. Add to flour mixture along with eggs.
• Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface (or use dough hook on KA). Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (approximately 5 minutes kneading).
• Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours). Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes.
• Spread pecans on non-stick cookie sheet in a single layer and toast in 350 degree oven for 8-10 minutes.
• Spray a 13x9x2-inch baking pan with non-stick cooking spray. Add melted butter to baking pan (I actually put the pan and butter in the oven for a few minutes to melt). Drizzle maple syrup over butter, and sprinkle brown sugar and pecans on mixture; set aside.
• Roll dough into 18x10-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with raisins. Tightly roll up into a spiral, starting from a long side. Pinch seams to seal. Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Pour whipping cream over rolls. Cover and let rise until nearly double (about 30 to 40 minutes).
• Bake in a 350 degree for 25 to 30 minutes or until golden. Invert rolls onto serving platter. Cool slightly before serving.
• Makes 12 rolls.
• Make ahead tip: Up to 24 hours ahead, make and shape rolls. Cover with oiled waxed or parchment paper; then with plastic wrap. Chill in the refrigerator for 2 to 24 hours. Before baking, let stand for 20 minutes at room temperature.

GRANDMA PEGGY'S CORNMEAL ROLLS

Steps:

• Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.

MOM'S CARAMEL ROLLS

Steps:

• Mix water and yeast and wait 5 minutes.
• Stir in sugar, salt and 2 cups of flour.
• Add egg and butter and mix.
• Stir in rest of flour by hand, if dough is still sticky add just enough to make it not sticky anymore.
• Let raise until dough is double in size.
• Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
• Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
• Roll dough from the long side, it should look like a log.
• Cut into 1 inch pieces.
• Should be 18 pieces.
• Place brown sugar and butter into microwave dish and heat until butter is just melted; stir well.
• Stir in 3 T water.
• Divide mixture into 3 pans (8-inch cake pans).
• Place 6 pieces in each pan.
• Let raise for about 45 minutes.
• Bake for 20 minutes in a 325°F oven.
• When you take out of oven, turn each pan of rolls over on a plate, otherwise you will have a hard time getting them out when they cool.
• If you can, let them cool slightly and enjoy them when they are still warm.

CARMEL PECAN ROLLS

Steps:

• 1. https://www.justapinch.com/recipe/karla-everett/basic-sweet-dough/quick-easy-sweet-bread?m=Karla59&p=3&o=n
• 2. Grease two 13x9" glass baking dishes ; set aside.
• 3. For the carmel topping : In a medium bowl combine all the ingredients and spread half the mixture into each prepared dish.
• 4. For the rolls : Divide the roll of the basic sweet dough in half and roll dough on a lightly floured surface to a rectangle shape of about 18x15" long.
• 5. Brush each section of the dough with the 1/4 cup of melted butter ; leaving 1/2" or so unbuttered on one of the 18" sides , so you can seal the dough once you roll it up.
• 6. Combine brown sugar and cinnamon together , divide in half ( one half for each rectangle of dough) and sprinkle all over the buttered surface.
• 7. Starting with the 18" side that is buttered , tightly roll up towards the side with no butter on the edge , squeeze dough together to seam the roll closed. Repeat with the other dough.
• 8. Cut each roll into 15 slices and place 15 slices ( cut side down ) on top of the carmel sauce in each one of the prepared dish's.
• 9. Cover and let rise in a warm place for about 45-60 minutes.
• 10. Bake @ 375° for 20-25 minutes or until golden brown. Serve warm .
• 11. ***For Cinnamon Rolls : omit the carmel topping and place 1/2 cup raisins on top of the brown sugar before rolling up and place rolls in the dish the same as for the carmel rolls ; Invert on to a serving dish and top with glaze.
• 12. ***Glaze combine : 2/3 cup powdered sugar , 2 TBS. butter , 1/4 teas. vanilla and 1-2 TBS. of milk or half & half.

GRANDMA BLAIR'S PECAN CARAMEL ROLLS

Steps:

• In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
• Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.