Georgia Grown Caramel Pecan Rolls
Chef Greg Lipman's Featured Recipe "Georgia Grown Caramel Pecan Rolls" from the 2019 Georgia National Fair Georgia Grown Event Stage
- 1 1/3 Cupwater
- 1/3 Cupsugar
- 1 Teaspoonsalt
- 1/3 Cupmelted shortening
- 1Package dry active yeast
- 2Eggs, well beaten
- 5 Cupsflour, plus more for dusting
- 1/2 to 1 cupchopped pecans
- 1 Teaspooncinnamon, ½ cup sugar
- *******Caramel for rolls*******
- 1 Cupbrown sugar
- 1/4 Cupwater
- 1/2 Stickbutter or margarine
- 2 Tablespoonslight corn syrup
Dissolve yeast in warm water and let sit at room temperature until bubbles form. In a large bowl, add sugar, salt, melted shortening, and eggs together and whisk to combine. Add flour and mix well with clean hands or a wooden spoon. Let rest for about 10 minutes, then knead until a smooth dough is formed that springs back when pressed with your finger.
Let rise until doubled. Punch dough down to remove air bubbles, and turn out onto floured surface. Divide dough in two, and roll out into a 10 x 8 inch rectangle. Spread with melted butter or margarine (about ¾ stick for each rectangle). Sprinkle with half of the mixed cinnamon and sugar, then roll up dough from short side and cut into 6 rolls. Repeat process with remaining dough.
Caramel for rolls:
Melt butter or margarine into a saucepan over medium heat. Add brown sugar, corn syrup, and water, and whisk to combine. Increase heat to medium high and boil mixture until thickened, about 3-5 minutes. Pour on bottom of greased baking dish or dishes, and sprinkle with pieces of pecan if desired. Arrange rolls on top of the syrup and pecans in the baking dish.
Let rise until doubled.
Bake 20-30 minutes at 375 degrees. Invert baking dishes onto a serving platter or sheet pan. Serve.