Makes 12 rolls
DOUGH
1 tsp. dry yeast
1/2 c. warm water (90-100 degrees)
3 Tbsp. sugar
6 large eggs
5 c. AP flour
1-3/4 tsp. salt
12 oz. unsalted butter, cut into 1-inch pieces and softened
CARAMEL-PECAN SAUCE
1 1/2 c. sugar
1/2 c. water
1 c. heavy whipping cream
1 c. light corn syrup
2 c. pecan halves, toasted
FILLING
8 oz. unsalted butter, softened
2 1/2 tsp. cinnamon
3/4 c. brown sugar
1 c. chopped pecans
Prepare Dough: In the bowl of an electric mixer, combine the yeast and the warm water. Stir in the sugar and let stand for 10 minutes.
Fit the mixer with the paddle attachment and on medium-low speed, blend in the eggs.
In a large bowl whisk together the flour and salt. Add to the egg mixture and blend until the flour almost incorporated.
Remove the paddle attachment and fit the mixer with a dough hook. With the mixer running medium-low speed, add the butter 1 tablespoon at a time. When all the butter has been incorporated, increase the speed to medium and kneed the dough for 5 minutes.
Place the dough in a large bowl and cover it with plastic wrap. Let the dough rise until it has doubled. This will take about 2 hours. (You can also allow the dough to rise in the refrigerated overnight.)
Prepare Dough: In the bowl of an electric mixer, combine the yeast and the warm water. Stir in the sugar and let stand for 10 minutes.
Fit the mixer with the paddle attachment and on medium-low speed, blend in the eggs.
In a large bowl whisk together the flour and salt. Add to the egg mixture and blend until the flour almost incorporated.
Remove the paddle attachment and fit the mixer with a dough hook. With the mixer running medium-low speed, add the butter 1 tablespoon at a time. When all the butter has been incorporated, increase the speed to medium and kneed the dough for 5 minutes.
Place the dough in a large bowl and cover it with plastic wrap. Let the dough rise until it has doubled. This will take about 2 hours. (You can also allow the dough to rise in the refrigerated overnight.)
Prepare Caramel-Pecan Sauce: Combine the sugar and water in a heavy saucepan. Dissolve the sugar in the water over medium heat. When the sugar has completely dissolved increase the heat to high and cook until the caramel is golden amber in color.
Remove the caramel from heat and slowly whisk in the heavy cream. The mixture will bubble up so use caution.
Whisk in the corn syrup, then the pecans. Pour sauce into prepared pan. Set aside.
Prepare Filling: Place the butter, cinnamon and brown sugar in the bowl of a standing mixer fitted with the paddle attachment and beat until creamy. Transfer to a bowl and set aside.
Assemble Rolls: On a lightly floured board, roll out the dough into an 18 x 11 inch rectangle.
Spread the cinnamon butter evenly over the rolled dough and sprinkle the chopped pecans evenly over the butter.
Starting with the long end of the dough, roll up the dough into a log and pinch the ends to seal.
Lightly score the log into 12 sections to ensure the rolls with be of even size, then cut the dough log into 12 even pieces.
Place the rolls, cut side up, in the caramel sauce-lined pan and cover the pan with plastic wrap and allow them to rise for several hours until doubled. At this point, the rolls can rise in the refrigerator overnight.
Bake: Preheat the oven to 350 degrees. Bake the rolls for about 35 minutes or until they are golden. Immediately invert the rolls onto a parchment-lined rimmed baking sheet. Do not allow them to cool in the pan. Allow to cool slightly before serving as the caramel will be very hot.
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