Wednesday, August 22, 2007
Grandma's Caramel Nut Rolls
When I first started dating my husband, he lived in Frederick in an awesome apartment on Market Street. We would visit with my Grandma and Grandpa almost every weekend. Usually, we would go over for brunch on Sunday mornings. My Grandma made these sticky buns all the time. They were also the first thing I made in my new home. They are pretty simple to make, but take time. This recipe makes a double batch.
Caramel nut Rolls (our sticky buns)
2 pkg. dry yeast (4.5 teaspoons)
2 cups warm water
1/2 cup granulated sugar
2 tsp. salt
4 Tbs. soft butter or margarine (I use butter)
7 cups flour
Dissolve yeast in warm water in a large mixing bowl. Stir in sugar, salt and butter. Add eggs one at a time. Add flour - one cup at a time, beating well after second cup. Work remaining flour in until dough is easy to handle. (I throw all of these into a kitchenaid equipped with a dough hook). Cover tightly and refrigerate overnight, or up to 4 days.
Caramel Nut Mix
1/2 cup sugar and 2 tsp. cinnamon
Melt 2/3 cup butter or margarine.
On floured board, roll dough into a 15"x9" oblong. Spread with some of the melted butter (margarine) covering dough well. Sprinkle with cinnamon mixture.
Combine remaining melted butter or margarine, 1 cup packed brown sugar, and place in bottom of 13"x9" oblong pan (I use a lasagna pan). Sprinkle 2 tsp. corn syrup and 2/3 cup chopped pecans over mixture.
Roll dough up tightly, beginning at wide end. (I brush butter on the dough as I'm rolling) Cut into 1" slices and place in prepared pan. Cover and let rise about 1.5 hours.
Bake at 350 degrees for 20-30 minutes on top rack of oven. Do not overbake. Turnout to cool.
Note: When you turn these out, there will likely be some of the topping still in the pan. Take a spatula and gently drizzle the extra evenly over the buns. It is not easily spread.