Monday, June 23, 2008

Dental work beware!

I've been experimenting with frozen dinner roll dough and overnight cinnamon/stick roll recipes lately. I get on strange kicks like that. I think it started with this post. I'm not much of a butterscotch fan, so I've been trying other options. This is what I made last Saturday night/Sunday morning. Note that the total active preparation time is just 10 minutes--there's lots of waiting, though (wait to thaw, wait to rise, wait to bake, wait to cool). They were really really really yummy, but the carmel topping was very very very sticky. Beware your fillings!

Caramel Pecan Sticky Rolls

8 Rhodes Texas frozen dinner rolls
1/2 cup brown sugar
1/2 cup corn syrup
1 tsp vanilla extract
3 Tbsp butter
1 cup pecans--whole or halves

Sprinkle pecans evenly over the bottom of a bundt pan or rectangular baking pan. Distribute frozen rolls evenly over the pan (they will look very small as they have not fully risen yet).

In a small saucepan, heat brown sugar, corn syrup and vanilla over medium heat until bubbling. Take the carmel syrup off the heat and stir in the butter until melted and evenly incorporated.

Pour the syrup over the rolls and pecans, coating the dough and pooling in the bottom of the pan. Cover the dish with plastic wrap and place in the fridge overnight.

In the morning, remove the pan from the fridge and place in a non-drafty location for an hour to rise.

Heat oven to 350. Bake rolls for 20-25 minutes until golden brown.

Allow to cool in the pan at least 10 minutes before inverting onto a plate. If you dump them out too soon, the syrup will run off the rolls and cool on your serving plate instead.
Also, you can eliminate the morning rise time by leaving the rolls out on the counter all night to thaw and rise, instead of using the fridge. Beware, though, if you are early to bed and late to rise, the rolls will be HUGE if you do this! Also, you can probably use smaller frozen dinner roll dough than the "Texas size." (that's just the package I grabbed from the store). The syrup will probably make enough for up to 12 of the larger ones, maybe more of the smaller rolls. Or, make fewer (I did just 6 this morning, which was almost more than the 4 of us could eat, and there was lots of extra carmel).

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