Giant Upside Down Pecan Rolls Recipes

GIANT UPSIDE-DOWN PECAN ROLLS

Steps:

• FOR THE ROLLS ~ In a large mixer bowl, dissolve yeast in warm water, then add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk & 3 cups flour, & beat on medium speed for 3 minutes.
• Stir in enough of the remaining flour to form a soft dough, then turn onto a floured surface & knead about 6 to 8 minutes or until smooth & elastic.
• Place in a greased bowl, turning once to grease the top, then cover & let rise in a warm place until doubled, about 1 1/2 hours.
• After that time, punch the dough down & turn onto a lightly floured surface. Roll it into a 24-inch by 18-inch rectangle.
• Melt the remaining butter & brush it over the dough.
• Combine cinnamon & remaining 1 cup of sugar, then sprinkle that over the dough to within 1/2 inch of the edges.
• Sprinkle the chopped pecans onto the dough in a similar fashion, then, starting with a short side, roll up the dough jelly-roll style. Pinch the seam to seal it, then cut the roll into 6 slices.
• Grease a 13"x9" baking dish.
• FOR THE SYRUP ~ In a saucepan, combine the brown sugar, butter & water, bringing it to a boil, then boiling & stirring for 1 minute.
• Pour this syrup into the prepared baking dish, & arrange the pecan halves, flat side up, over the syrup.
• Place the rolls cut side down over the peacns, pressing down on each roll gently, before covering & letting rise in a warm place for 1 hour or until doubled in size.
• After that time, beat the egg white & the water & brush it over the rolls, before baking for 35 to 40 minutes or until golden brown.
• Immediately invert onto a serving platter & allow to cool somewhat before devouring them completely!

OVERNIGHT PECAN ROLLS

Steps:

• Mix together filling ingredients and set aside.
• Mix 2 cups of the flour, granulated sugar, salt and yeast in large bowl. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour, 1 cup at a time, to make dough easy to handle.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and springy. Place dough in greased large bowl, turning dought to grease all sides. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched).
• Grease rectangular pan, 13 x 9 x 2 inches. Heat brown sugar and 1/2 cup butter to boiling in 1 quart saucepan, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
• Gently push fist into dough to deflate. Pat or roll into 15 x 10 inch rectangle. Spread with 2 tablespoons butter sprinkle with filling. Roll up tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal. Stretch and shape to make even. Cut into 15 1-inch slices. Place slightly apart in pan.
• Cover unbaked rolls tightly and immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.
• Heat oven to 350 degrees. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.
• ***Note*** to bake immediately ater placing sliced dough in pan, let rise uncovered in warm place about 30 minutes or until doubled. Bake as directed above.

PECAN CANDY ROLLS

Steps:

• Mix extracts with marshmallow cream and add powdered sugar and knead well.
• Using your hands to form small rolls.
• Dip rolls in melted caramel and roll in pecans or peanuts.
• Chill and wrap in plastic wrap.

OVERNIGHT PECAN ROLLS

Steps:

• Grease a 9x13 inch pan and place frozen dough in pan.
• Sprinkle pudding, pecans, brown sugar, and butter on top of frozen dough.
• Place in COLD oven, and leave in oven overnight. DO NOT OPEN THE OVEN DOOR.
• In the morning, turn on oven to 350 degrees, and bake for 20 minutes, or until done.
• Turn out on foil immediately.

UPSIDE-DOWN PECAN BUNS

Steps:

• Measure first 8 ingredients in the order listed into Baking Pan.
• Insert Baking Pan into oven chamber; twist to secure. Close lid.
• Select : Dough/Pasta Setting. Press Start.
• Meanwhile, prepare syrup : Boil together butter, water and brown sugar for 1 minute. Immediately, pour into a 9 x 13 inch (23 cm x 33 cm) pan; tilt pan to cover bottom evenly. Arrange pecans, flat side up, on syrup.
• When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough into a 12 x 18 inch (30 cm x 46 cm) rectangle. Brush with melted butter. Sprinkle evenly with a mixture of brown sugar and ground cinnamon. Sprinkle chopped pecans on top. Starting at large side, roll up jelly-roll fashion. Pinch edge to seal. Cut roll into 12 equal pieces. Place over Syrup. Cover and let rise 30 minutes or until double in volume. Remove cover.
• Bake at 375 F for 35 minutes. Loosen edges and invert onto serving tray.

SIMPLE PECAN ROLLS

Steps:

• In a bowl, beat butter, brown sugar and cinnamon until well blended. Spread in the bottom of a 9-in. round baking pan. Top with pecans. Place rolls upside down over pecans. , Bake at 450° for 8-10 minutes or until golden. Immediately turn onto a serving platter. Serve warm.