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.
teaspoons active dry yeast
water, warmed to 110˚
cup butter, melted
dark brown sugar
tablespoons light corn syrup
Brown Sugar Filling
cup butter, melted
cup dark brown sugar
teaspoons ground cinnamon
ounces pecans, chopped
1. Bread machine method: Measure the yeast,
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
3. To make the caramel sauce, take out a
2-quart saucepan. Slowly
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
a floured breadboard.
5. To make the filling, take out a medium
bowl. Mix the butter,
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
rolled up. Use more water as needed. Let the rolls rise in a
for 45 minutes or until doubled.
7. Bake in a preheated 375˚ oven for 20 minutes. Cool for 5
invert the pans onto a wire cooling rack set over
of waxed paper.