Caramel Rolls

You will remember these rolls long after you taste them, as my mother did so long ago. Currants may be substituted for the pecans. These rolls are served upside down, glaze side up. If you use a bread machine, you can save some time when making the dough.

Yeast Dough

    2 ½ teaspoons active dry yeast
    ¼ cup water, warmed to 110˚
    ⅓ cup butter, melted
    1 cup low-fat buttermilk
    ¼ cup granulated sugar
    1 teaspoon salt
    1 large egg
    3 cups all-purpose flour

Caramel Sauce

    ½ cup butter
    1 cup dark brown sugar
    2 tablespoons light corn syrup

Brown Sugar Filling

    ½ cup butter, melted
    ⅔ cup dark brown sugar
    2 teaspoons ground cinnamon
    2 ounces pecans, chopped

1. Bread machine method: Measure the yeast, water, butter,
    buttermilk, sugar, salt, egg and flour into a bread pan and
     program for white bread, dough cycle, large loaf. Go to the
    “caramel sauce” step when the dough cycle is complete.

2. Hand method: In an extra large bowl, use a wooden spoon to
    mix the yeast and water. Stir in the butter, buttermilk, sugar, salt
    and egg until blended. Stir in the flour, then turn onto a floured
    breadboard and knead for 2 minutes. Turn the oven on to 200˚.
    When you can feel the heat on your hand, turn the oven off. Place
    the dough in a large bowl, spray with vegetable oil. Cover with a
    damp towel and set in the slightly warm oven. Let the dough rise
    for 1 to 1 ½ hours or until the dough has doubled.

3. To make the caramel sauce, take out a 2-quart saucepan. Slowly
    heat the butter, sugar and corn syrup over medium heat. Divide
    and pour into two 13 x 9 x 2-inch glass baking dishes.  

4. Divide the dough in half. Roll each half into a 12 x 8-inch rectangle
    on a floured breadboard.

5. To make the filling, take out a medium bowl. Mix the butter,
    brown sugar, cinnamon and pecans. Sprinkle half of this mixture
    onto each rectangle. With the 8-inch side facing you, roll up and
    seal the edges with a dab of water. Cut into 1-inch slices.

6. Arrange the slices in the baking dishes, taking care to keep each
    slice rolled up. Use more water as needed. Let the rolls rise in a
    warm place for 45 minutes or until doubled.

7. Bake in a preheated 375˚ oven for 20 minutes. Cool for 5 minutes,
    then invert the pans onto a wire cooling rack set over pieces
    of waxed paper.

     Makes 16 rolls