Country Caramel Rolls

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  • Difficulty: Intermediate
  • Yield: 2 dozen rolls
  • Prep Time:  1 hour 30 minutes
  • Bake Time: 25 to 30 minutes
  • Rise Time: 1 hour, 45 minutes

Ingredients

  • 2 (2-1/4 tsp.) envelopes yeast ADY or traditional
  • 1 teaspoon sugar
  • 1/2 cup warm water (100° to 110°F)
  • 3/4 cup warm mashed potatoes
  • 3/4 cup potato water
  • 3/4 cup sugar
  • 1/2 cup butter softened
  • 1-1/2 teaspoons salt
  • 2 eggs
  • 1/2 cup cold water
  • 1/2 cup buttermilk
  • 1/2 teaspoon pure vanilla extract
  • 7-1/2 to 8 cups bread flour
  • 6 tablespoons butter softened
  • 3/4 cup brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 tablespoons Karo® Light Corn Syrup
  • 1 tablespoon honey
  • 1 tablespoon cream
  • 2 cups roughly chopped pecans

Directions

  1. Combine yeast, sugar and warm water in a small bowl; stir to combine.
  2. Combine warm potatoes, potato water, sugar, butter and salt in a large bowl and beat with an electric mixer on low speed until combined. Add eggs, cold water, buttermilk, vanilla, 1 cup flour and yeast mixture. Add flour 1 cup at a time until mixture forms a soft dough. Knead on a lightly floured surface until smooth and elastic (adding additional flour as needed), about 4 to 6 minutes. OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft free place about 1 hour, until doubled.
  3. Beat filling ingredients together in a small bowl until well mixed. Set aside.
  4. Combine butter, brown sugar, corn syrup, honey and cream in a medium saucepan. Cook over medium heat until sugar is dissolved and bubbles form around the edge. Grease two 13 x 9-inch pans. Place half the pecans in each pan. Divide caramel glaze between pans and spread evenly.
  5. Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 15x10-inch rectangle. Spread with half of the filling. Roll up tightly, sealing edges. Cut into 12 slices; place atop caramel glaze. Repeat with remaining dough. Cover rolls and let rise until doubled, about 45 minutes.
  6. Bake at 350°F for 25 to 30 minutes until rolls are lightly browned. Immediately invert on cooling rack.

About
Corn Syrup

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Country Caramel Rolls

  • Difficulty: Intermediate
  • Yield: 2 dozen rolls
  • Prep Time:  1 hour 30 minutes
  • Bake Time: 25 to 30 minutes
  • Rise Time: 1 hour, 45 minutes

Ingredients

  • 2 (2-1/4 tsp.) envelopes yeast ADY or traditional
  • 1 teaspoon sugar
  • 1/2 cup warm water (100° to 110°F)
  • 3/4 cup warm mashed potatoes
  • 3/4 cup potato water
  • 3/4 cup sugar
  • 1/2 cup butter softened
  • 1-1/2 teaspoons salt
  • 2 eggs
  • 1/2 cup cold water
  • 1/2 cup buttermilk
  • 1/2 teaspoon pure vanilla extract
  • 7-1/2 to 8 cups bread flour
  • 6 tablespoons butter softened
  • 3/4 cup brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 tablespoons Karo® Light Corn Syrup
  • 1 tablespoon honey
  • 1 tablespoon cream
  • 2 cups roughly chopped pecans

Directions

  • Combine yeast, sugar and warm water in a small bowl; stir to combine.
  • Combine warm potatoes, potato water, sugar, butter and salt in a large bowl and beat with an electric mixer on low speed until combined. Add eggs, cold water, buttermilk, vanilla, 1 cup flour and yeast mixture. Add flour 1 cup at a time until mixture forms a soft dough. Knead on a lightly floured surface until smooth and elastic (adding additional flour as needed), about 4 to 6 minutes. OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft free place about 1 hour, until doubled.
  • Beat filling ingredients together in a small bowl until well mixed. Set aside.
  • Combine butter, brown sugar, corn syrup, honey and cream in a medium saucepan. Cook over medium heat until sugar is dissolved and bubbles form around the edge. Grease two 13 x 9-inch pans. Place half the pecans in each pan. Divide caramel glaze between pans and spread evenly.
  • Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 15x10-inch rectangle. Spread with half of the filling. Roll up tightly, sealing edges. Cut into 12 slices; place atop caramel glaze. Repeat with remaining dough. Cover rolls and let rise until doubled, about 45 minutes.
  • Bake at 350°F for 25 to 30 minutes until rolls are lightly browned. Immediately invert on cooling rack.