Caramel Sticky Rolls

Ingredients

• 3 ½ to 4 cups all-purpose or bread flour
• ⅓ cup granulated sugar
• 1 teaspoon salt
• 2 packages regular active or fast-acting dry yeast (4 ½ teaspoons)
• 1 cup very warm milk (120°F to 130°F)
• ¼ cup butter, softened
• 1 egg
• 1 cup packed brown sugar
• ½ cup butter, softened
• ¼ cup light corn syrup
• 1 cup pecan halves, if desired
• ½ cup chopped pecans or raisins, if desired
• ¼ cup granulated sugar or packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, softened
• 5 Gently push fist into dough to deflate. Flatten dough with hands or rolling pin

Instructions

1. 1Combine two cups of the flour, one-third cup of granulated sugar, the salt, and the yeast in a large mixing bowl. Pour in the warm milk, one-quarter cup of softened butter, and the egg.
2. 2Blend the mixture with an electric mixer on low speed for one minute, scraping down the sides of the bowl as needed. Increase the speed to medium and beat for another minute.
3. 3Stir in the remaining flour, adding a half cup at a time, until the dough comes together and is easy to handle.
4. 4Transfer the dough to a lightly floured surface and knead for about five minutes until it becomes smooth and springy. Coat a large bowl lightly with shortening.
5. 5Place the dough into the greased bowl, turning it once to coat all sides. Cover the bowl loosely with plastic wrap and let it rise in a warm spot for about one hour and thirty minutes, or until it doubles in size.
6. 6Check the dough by gently pressing two fingers into it; it is ready if the indentation remains.
7. 7Combine the brown sugar and a half cup of butter in a saucepan and bring to a boil over medium heat, stirring constantly. Remove the pan from the heat, stir in the corn syrup, and pour the mixture into a 13x9-inch baking pan. Scatter the pecan halves evenly over the caramel base.
8. 8Stir together the remaining filling ingredients in a small bowl, setting aside the two tablespoons of softened butter for later use.
9. 9Punch down the dough and press it out into a 15x10-inch rectangle on a lightly floured surface. Spread the reserved two tablespoons of butter evenly over the dough and sprinkle the cinnamon sugar filling on top. Roll the dough tightly into a log, starting from the longer 15-inch side.
10. 10Pinch the seam of the dough to seal the roll completely. Shape the log with your fingers to ensure an even thickness, then cut it into fifteen one-inch slices using dental floss or a serrated knife.
11. 11Arrange the slices slightly apart in the prepared baking pan. Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for about 30 minutes until doubled in size.
12. 12Preheat the oven to 350 degrees Fahrenheit. Bake the rolls for 30 to 35 minutes until they turn a deep golden brown, then let them rest in the pan for two to three minutes.
13. 13Place a heatproof serving tray upside down over the baking pan and carefully invert them together. Leave the pan in place for one minute to allow the warm caramel to drizzle down over the rolls before removing it to serve.

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