Grandma's Overnight Caramel-Pecan Rolls

This is my Grandma's caramel roll recipe.  They are supper good!  The rolls are nice and light and fluffy.  I have been trying some other caramel roll recipes but it always comes back to these being the best.

This is what I mix any dough in that I make.  Then I just use an electric hand mixer to mix.

My sister had a friend sleep over last night and no one had to go anywhere right away this morning (even though my Mom and I did end up going to Mankato this morning), so it just seemed like a perfect morning for caramel rolls.  And, who couldn't ever go for a caramel roll?

I just grease the same bowl that I am using and let the dough rise in it.

 I started making them last night.  I never realized that these are really pretty easy to make.  I made the dough, then let it rise for about an hour and a half.  When the dough was almost ready to be rolled out, I made the caramel sauce.  Then, I rolled the dough out and formed it into the rolls.  Overnight, I refrigerate them and they pretty much rise in the fridge.  And, finally the this morning I baked them.  I didn't add any pecans because: one, the majority of the people eating them wouldn't have liked them, and two, we didn't have any.

We (my Mom or I) always double the caramel sauce when we make these.  But this last time I made them, I wish I would have tripled the caramel sauce.  SO, TRIPLE THE CARAMEL SAUCE!  Also, when you are heating the caramel sauce, let it cook for a couple minutes to thicken.  And, I would suggest to let them sit out for a little while in the morning before you bake them (maybe a half hour).

 

 

Overnight Caramel-Pecan Rolls

2 packages active dry yeast
1/2 cup warm water
      (105 - 115 degrees)
2 cups lukewarm milk
     (scalded then cooled)
1/3 cup sugar
1/3 cup vegetable oil
3 teaspoons baking powder
2 teaspoons salt
1 egg
6 1/2 to 7 1/2 cups all-purpose flour*

1 cup packed brown sugar
1/2 cup butter, softened
2 tablespoons light corn syrup - I did honey
1 cup pecan halves

4 tablespoons butter, softened
1/2 cup granulated sugar
1 tablespoon plus 1 teaspoon ground cinnamon

Dissolve yeast in warm water in large mixing bowl.  Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, egg, and 3 cups of the flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.

Turn dough onto well-floured surface; knead until smooth and elastic, 8 to 10 minutes.  Place in greased bowl; turn greased side up.  Cover; let rise in warm place until double, about 1 1/2 hours.  (Dough is ready if indentation remains when touched.)

Heat brown sugar and 1/2 cup butter until melted; remove from heat.  Stir in corn syrup (honey).  Divide mixture between 2 baking pans, 13x9x2 inches.  Sprinkle each with 1/2 cup pecan halves.

Punch down dough; divide into halves.  Roll 1 half into rectangle, 12x10 inches.  Spread with 2 tablespoons of the butter.  Mix 1/2 cup sugar and the cinnamon; sprinkle half the sugar mixture over rectangle.  Roll up, beginning at 12 inch side.  Pinch edge firmly to seal.  Stretch roll to make even.

Cut roll in twelve 1 inch slices.  Place slightly apart in 1 pan.  Wrap pan tightly with heavy-duty aluminum foil.  Repeat with remain dough.  Refrigerate at least 12 hours but no longer than 48 hours.  (To bake immediately, do not wrap.  Let rise in warm place until double, about 30 minutes.  Bake as directed.)

Heat oven to 350 degrees.  Remove foil from pans.  Bake until golden, 30 to 35 minutes.  Immediately invert pan on heatproof serving plate.  Let pan remain a minute so caramel drizzles over rolls.
Makes 2 dozen rolls.

*If using self-rising flour, omit baking powder and salt.

Overnight Cinnamon Rolls:  Omit caramel mixture; place slices in greased pans.  Continue as directed.  Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla until smooth; spread over baked rolls (frosts 1 pan of rolls).

 Enjoy!

And, when there aren't many left...

 ...there is still a whole other pan!