EF Recipes

Dough:
2 1/2  cups  Warm Water — (105 - 115 Deg F)
2      Tbsp  Active Dry Yeast — (2 Pkgs)
1/2    cups  Granulated Sugar
1      Egg
1 1/2  Tsp  Pure Vanilla Extract
1/3    cups  Vegetable Oil
1/2    cups  Nonfat Dry Milk — Or Buttermilk Powder
1      Tbsp  Salt
7 1/2  cups  All-Purpose Flour — To
8      cups  All-Purpose Flour
Caramel:
1      cups  Butter — (2 Sticks)
2      cups  Packed Brown Sugar
1/2    cups  Light Corn Syrup
1/4    cups  Water
Cinnamon Filling:
6      Tbsp  Butter — Melted (3/4 Stick)
1 1/2  cups  Packed Light Brown Sugar — Or Dark Brown Sugar
1/4    cups  Ground Cinnamon
1      cups  Chopped Pecans
1      cups  Dried Currants

Place the yeast in a 1 cup measuring bowl with 1/2 cup warm water sprinkle the yeast and add a pinch of sugar. Let stand at room temperature until foamy about 10 minutes.

In a large mixing bowl, combine the remaining water, remaining sugar, egg, vanilla, oil, dry milk powder, salt and 2 cups of the flour. Beat about 1 minute. Stir in the yeast mixture and add the remaining flour 1/2 cup at a time. Knead by hand or mixer for about 4 to 7 minutes until smooth and elastic.

Let rise in a draft free place until doubled.

Make the caramel: In a small skillet or heavy saucepan, melt the butter, brown sugar, corn syrup, and water over low heat stirring constantly. When melted remove from heat. Pour into baking pans or skillets that have been coated with Pam. Spread evenly over the surface.Turn onto a floured surface and knead a couple of times. In a small bowl combine the sugar and cinnamon. set aside.

Turn the dough out onto a greased surface and divide into 2 portions. Roll into a 12 x 15 inch rectangle. Leaving a 1 inch border around the edges brush with the melted butter and sprinkle with the cinnamon and sugar dividing each between each of the 2 rectangles. Then sprinkle both with pecans and brown sugar. Roll up jelly-roll fashion, starting at the long edge. Cut into 12 equal portions each 1 to 1/2 inch thick. Place close together in pans cut side down. Cover loosely and let rise at room temperature about 45 minutes or until puffy and even with the rims of the pan.

Bake at 350F until the rolls are light golden brown, about 30 to 35 minutes. Let cool at least 5 minutes, then invert onto a platter or baking sheet. Let cool for 20 minutes then pull apart to serve warm.

The rolls can be refrigerated or frozen before the last rise. Cover the pans loosely with plastic wrap and refrigerate 2 to 24 hours. Remove pans to room temperature and let rest 30 minutes while preheating the oven. If freezing use a disposable aluminum pan to avoid freezer burn or breakage. To thaw and bake frozen rolls, let stand uncovered at room temperature until doubled in bulk about 6 hours.

Makes 12 Caramel Rolls.