Best 5 Grandma Blairs Pecan Caramel Rolls Recipes

TAHINI CARAMEL ROLLS

Steps:

• For the dough: Combine the butter, milk and orange juice in a small saucepan over low heat and cook, stirring gently, until the butter is just melted. Remove from the heat and allow to cool to lukewarm. (You can also do this in a measuring cup in the microwave.)
• Combine the flour, granulated sugar, instant yeast, salt and cinnamon in a large bowl or bowl of a stand mixer fitted with a dough hook and whisk to combine. Add the milk mixture and eggs, then mix with the dough hook until the dough is smooth and slightly sticky, 7 to 10 minutes. (Alternatively, this can be mixed in a large bowl and turned onto a work surface to knead by hand.) Transfer to an oiled bowl, cover with plastic wrap and allow to rise until the dough has doubled in size, about 1 hour 30 minutes to 2 hours.
• Meanwhile, make the brown sugar filling and caramel.
• For the brown sugar filling: In a small bowl, combine the brown sugar, cinnamon, salt and orange zest and rub together with your fingers until everything is evenly combined. Set aside.
• For the tahini caramel: In a 3 1/2-quart enameled braiser over low heat, add the brown sugar, milk, tahini, butter and salt. Whisk to combine. Increase the heat to medium and bring to a boil. Allow the caramel to boil until it begins to darken in color, 2 to 3 minutes. Remove from the heat and add the vanilla. Allow to cool until it is just warm to the touch. (Alternatively, the caramel can be prepared in a small saucepan and transferred to a greased 9-by-13-inch baking dish.)
• For the assembly: Turn dough out onto a lightly floured surface and roll out into a 10-by-18-inch rectangle. Schmear the softened butter evenly over the entire surface of the dough with a 1/2-inch border at the top only, then sprinkle over an even layer of the brown sugar filling mixture. Roll up the dough (the long way) into a tight roll and pinch to seal. Slice into 12 even pieces and space evenly in the pan with the cooled caramel. At this point you can cover and refrigerate overnight or cover with plastic and proof at room temperature until puffed up and doubled, about 1 hour to 1 hour 30 minutes. (If refrigerated overnight, remove from the refrigerator and allow to proof at room temperature until puffed up and almost doubled in volume, about 2 hours.)
• Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Bake until rolls are golden (begin checking at 38 minutes). Remove from the oven and allow to cool for a few minutes, but not completely. Carefully invert the rolls onto a serving dish and garnish with sesame seeds and flaky salt. Eat while warm. The caramel rolls will keep in an airtight container at room temperature for up to 2 days.

GRANDMA PEGGY'S CORNMEAL ROLLS

Steps:

• Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.

TOFFEE-PECAN CINNAMON ROLLS

Steps:

• Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, whisk the flour, milk powder, fine salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
• Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
• Meanwhile, make the toffee-pecan sauce: Bring the butter, brown sugar, corn syrup, heavy cream and kosher salt to a boil in a saucepan. Reduce the heat to a simmer and cook until thickened, 8 to 12 minutes. Stir in the pecans. Cook, stirring, until coated, 1 to 2 minutes. Let cool 5 minutes, stirring occasionally, then pour over the rolls.

CARAMEL PECAN ROLLS

Steps:

• In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough., Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside. , Punch dough down; divide in half. Roll each into a 12x15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.

GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS

Steps:

• Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
• Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
• In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
• Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
• On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.