A lot of you have that one (maybe two) thing that you cook really well in the kitchen. It's that thing that people request you make.. or that you just get hungry for. My buddy Clint's one thing (well he has more than one) are his Caramel Rolls; Clint lovingly refers to them as his "Fat Boy Rolls". Indeed!
They're soft, Caramely sweet, and perfect for a Christmas breakfast or brunch. If you're looking for something Christmas morning, these can me made ahead of time and kept in the fridge...Just pull out and let them rise before baking. Enjoy!
2 packages Active Dry Yeast
1 cup warm milk
5 tablespoons butter, melted
2 whole large eggs
1/2 cup sugar
1 teaspoon salt
5 cups All Purpose Flour (plus a little extra for kneading, when needed)
1 cup cubed butter
2 cups dark brown sugar, packed
1/4 cup dark corn syrup
1/2 - 3/4 cup chopped toasted pecan
4 tablespoons melted butter
1/2 cup sugar
2 teaspoon ground cinnamon (or In The Kitchen With Scotty “More Than Pumpkin Pie” Spice)
1. DOUGH: In a large mixing bowl with hand mixer, or your counter mixer, dissolve the yeast into the warm milk. Mix in the eggs, butter, sugar, salt, and three cups of flour. Mix into a soft dough.
2. Stir in the remaining two cups of flour until combined, and turn out onto a floured prepared surface for kneading. Knead 6-8 minutes or until smooth. Use extra flour as needed to prevent sticking, but remember this is going to be a softer dough than bread dough…. so not too much extra flour. Keep it soft and satiny.
3. Form the dough into a ball, and place in a well butter bowl, turning to coat all sides. Cover the bowl loosely and place in a warm part of the kitchen. Let rise for 1 hour.
4. CARAMEL: While you have all that rising going on, get started on the caramel sauce. Begin by toasting your pecans lightly in the oven; remove when ready to cool and chop. Melt the butter in a sauce pan, add the dark brown sugar and corn syrup. Mix and cook until bubbly. Pour out into the bottom of a 9x13 cake pan. Sprinkle your nuts on top. You heard me.
5. When your dough has risen, turn back out onto the floured surface. Punch down the dough, and roll out into a rectangle; Probably about 1/4 inch thick. Brush the top with the melted butter keeping a 1/2 inch border from the sides of the rectangle. Sprinkle with the sugar and cinnamon. Starting at the bottom edge, begin rolling up cinnamon roll style; Not too tight, not too loose until you have one nice roll.
6. Slice the roll into approximately 15 pieces. For taller caramel rolls, slice in to 10. Place slices on top of the caramel and pecans. Cover and let rise 30-45 minutes.
7. Bake in a standard 350 degree oven 30-35 minutes or until golden brown. Remove from the oven and let rest five minutes. To serve, flip out and over each roll on to a plate, where the caramel is on top and slowly drizzling down. DIG IN!