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Grandma Blair’s Pecan Caramel Rolls

Grandma (Opal) Blair 
and Ted Wagner in 1966

  50th Wedding Anniversary, 1975

Opal and Homer Blair
in 1975 at their 50th 
Wedding Anniversary

For Dough

For Caramel Topping

1 package dry yeast

1/3 cup butter melted (original called for margarine)

1 cup warm water

½ cup brown sugar

¼ cup granulated sugar

1 tablespoon corn syrup

1 teaspoon salt

1 cup pecan halves

2 tablespoons butter (original called for margarine)

½ cup granulated sugar

1 egg

2 teaspoons cinnamon**

3 ¼ to 3 ½ cup general purpose flour

 

In a mixing bowl, dissolve yeast in warm water. Stir in ¼ cup sugar, salt, 2 tablespoons butter, egg, and 2 cups of flour. Beat until smooth. With a spoon or hand, work in enough remaining dough until dough is easy to handle (or pulls away from the sides). Grease bowl. Place dough in greased bowl and cover tightly. Refrigerate overnight or 4 to 5 days.

When you’re ready to make the rolls, combine melted butter, brown sugar, corn syrup, and pecan halves. Pour into greased oblong pan 9"x13". Combine ½ cup sugar, and ground cinnamon. On floured board, roll out the dough into about a 9"x15" shape. Spread with sugar except the "last edge". Roll up tightly. Try to seal the "last edge" as well as possible; don’t worry if it won’t seal too tightly. Cut into 1" slices and place on bias in 9"x13" pan on top of the sugar/pecan layer. Cover pan with damp cloth. Let rise in a warm place until about double in size (about 1 ½ hours). Bake at 375° F for about 25-30 minutes in the center of the oven. Remove from oven. Place platter on top of baking pan. Hold tightly and quickly turn upside down. Serve warm.

** We’ve found that if you grind your own cinnamon fresh, the rolls are much more flavorful. Make sure you roll the dough when it's cold.  Test the buns with a toothpick around the edges if the dough looks gooey.  On top, it will bake much faster.  Check the sides and bottoms for gooey dough.  Bake additional 5 minutes if gooey and retest with toothpick.


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