Ingredients
Dough:
2 c flour
1/3 c white sugar
2 pkg’s rapid rise yeast (make sure not expired)
1 1/2 tsp salt.
Add 2 eggs to the warm milk mixture but make sure it has cooled a bit so you don’t cook the eggs!
Warm Milk mixture:
3/4 c water
3/4 c milk
1/3 c butter
Pecan Topping:
2/3 c firmly packed light brown sugar
2/3 c light corn syrup
6 Tsp butter
1 1/2 c pecan pieces
Preparation
Dough:
In a saucepan heat the milk mixture to 105 - 115 degrees (you will kill the yeast if hotter than this!) Add to the dry ingredients once cooled.
Add enough flour to make soft dough. Knead on a floured surface for 8 minutes. Roll dough to a 24 X 18 inch rectangle (just estimate). Brush with 2 Tbsp melted butter and sprinkle with 1 Tbsp cinnamon and 8-oz chopped/sugared dates (don’t skip this part!). Beginning at the short end, roll up like you would for a jelly roll. Pinch seam to seal and cut into 8 pieces. Place into pan; cut sides up. **Cover tightly with saran wrap and place pan in refrigerator overnight (2-24 hours).
The next day:
Uncover dough and let sit for 10 minutes. Cook at 375 for 30-45 minutes (start checking at 30 minutes). Invert onto sheets of foil covered with wax paper. I usually have to take a spatula and scoop the caramel/pecan mixture onto the tops of the rolls. The rolls freeze well and can be eaten again at a later date.
Pecan Topping: Heat the above ingredients in a saucepan until the sugar dissolves; stirring often. Pour into a 9 X 13 inch baking pan. Arrange the pecan pieces evenly in bottom.
