Chocolate Caramel Pecan Rolls
Yield
6 servingsPrep
1 hrsCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3-3 ½ | cups |
all-purpose flour
sifted |
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | package |
yeast, active dry
|
|
| 1 | cup |
water
|
|
| 2 | tablespoons |
butter
|
|
| 1 | each |
eggs
|
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
all-purpose flour
sifted |
|
||
| 59 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1 | package |
yeast, active dry
|
|
| 237 | ml |
water
|
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
pecans
chopped |
|
Directions
In a large bowl, combine 1½ cups flour, sugar, salt and yeast. Heat water and 2 tablespoon butter until hot (120-130 degrees). Add water mixture and egg to flour mixture and blend at low speed just until mixed. Continue mixing at high speed for 3 minutes. Stir in as much remaining flour as you can until dough pulls cleanly away from sides of bowl.
On floured surface, knead about 2 minutes. Roll dough into a 15x7" rectangle. Melt chocolate chips and 2 tablespoon butter together; cool and spread over rectangle. Sprinkle with pecans. Starting with long side, roll dough up jelly-roll fashion. Cut into 12 slices.
Sprinkle a greased 13x9" pan with Topping ingredients (to follow). Place dough slices on top. Cover loosely with plastic wrap or a towel. Let rise in warm place until nearly double (35 to 40 minutes). Bake at 375℉ (190℃) for 25 to 30 minutes; turn out onto a serving platter.
TOPPING: ½ cup brown sugar ¼ cup pecans, chopped ½ cup butter, softened 2 Tb corn syrup. In a small bowl, combine all topping ingredients and mix well.
