PECAN ROLLS NEAR ME RECIPES

Steps:

• Prepare the dough; In a large bowl, dissolve yeast in warm water; stir in milk, sugar, butter, salt, egg, and 2 cups flour. Mix until smooth. Add remaining 2 cups flour, and mix, using your hands, until incorporated.
• Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 5 minutes. Spray the inside of a large bowl with cooking spray; transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, and leave in a warm place until dough has doubled in size, about 1 1/2 hours.
• Punch down dough, and let rise again until doubled, 45 to 60 minutes.
• Prepare the topping: Spray muffin tin with cooking spray, and place over a baking sheet. In a medium saucepan, melt butter over medium heat; stir in brown sugar, corn syrup, and pecan halves. Cook until sugar is dissolved. Divide pecan mixture between muffin tins.
• For the filling: In a small bowl, combine sugar and cinnamon; set aside. On a lightly floured work surface, roll out dough to a 12-by-12-inch square. Spread butter over dough, and sprinkle with cinnamon-sugar mixture. Roll up dough, and stretch to even out, if necessary. Using a sharp knife, cut into 12 slices (1 inch each). Transfer slices to muffin tins, and let rise for 40 minutes.
• Preheat oven to 350 degrees. Bake pecan rolls until lightly browned, 30 to 35 minutes. Remove from oven, and immediately invert onto heatproof plate. Without removing muffin tin, let stand for 1 to 2 minutes.

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.