This recipe for Sunday Brunch Rolls is a sweet bread recipe that you prepare on Saturday, refrigerate overnight and bake on Sunday morning. Of course,nothing says you can't prepare them for any other day of the week! :-)
Trivia:According to Wikipedia, Caramel is a brownish colored confection made by heating sugar.
Sunday Brunch Rolls Recipe
3 3/4 cups of flour
1/3 cup of sugar
1 teaspoon of salt
2 packages of active dry yeast
1 cup of milk, heated
1/3 cup of soft butter
3/4 cup brown sugar
1/2 cup butter, unsalted
1/4 cup light corn syrup
3/4 cup pecans, halved
2 tablespoons softened butter
1/2 cup chopped pecans
2 tablespoons of sugar
2 tablespoons of brown sugar
1 teaspoon cinnamon
The night before, mix 2 cups of flour, 1/3 cup sugar, salt and yeast in a bowl. Add the warm milk, egg, and 1/3 cup butter. Beat slowly for one minute. If the dough is too sticky to shape, you may add more flour as needed.
Flour a kneading surface and turn the dough onto this surface. Knead for five minutes. Place the kneaded dough into a greased bowl. Turn it over so the greased side is facing upwards. Cover your refrigerator dough and let it stand for about ninety minutes, or until it is twice the original size. When you poke it with your finger, the mark should remain in the dough.
To make the caramel, put 3/4 cup of brown sugar and 1/2 cup butter in a pot. Continue stirring while you heat this mixture until it boils. Take it off the heat and pour in the corn syrup. Pour this mixture into an ungreased, 3 inch by 9 inch cake pan. Arrange the halved pecans over the mixture, distributing evenly.
To make the filling, place the chopped pecans, 2 tablespoons of sugar, 2 tablespoons of brown sugar in a bowl. Mix.
Return to the risen dough. Punch it down and turn it out on a lightly floured surface. Using your hands or a rolling pin, flatten the dough for the Sunday brunch rolls into a rectangle that is about 15 inches by ten inches. Smear two tablespoons of soft butter over the top surface. Sprinkle the chopped pecan mixture over top of this.
Starting at the narrow end, roll the dough up tightly, like a jelly roll. Pinch the ends together to seal. Next, roll the dough or shape it until it resembles a cylinder.
Using a sharp knife, cut the sweet bread dough into eight even pieces. Place these pieces in the prepared pan. Do not have the pieces touching each other. Cover this tightly with foil, or use the pan's cover if is has one. Refrigerate overnight, or for at least twelve hours.
On Sunday morning, preheat the oven to 350°F. Remove the foil from the unbaked sticky rolls, and place the pan in the oven. Bake for 35 minutes. They will be golden brown when done. Remove your sweet bread from oven and serve warm. Yummy!
This Sunday Brunch Rolls recipe is wonderful for Sunday brunches or a late Sunday breakfast.