Chocolate caramel pecan rolls

Yield: 1 servings

Measure Ingredient
3 cups To 3 1/2 cups sifted flour
pack Active dry yeast
¼ cup Sugar
1 teaspoon Salt
1 cup Water
2 tablespoons Butter
1 each Egg
½ cup Semi-sweet chocolate chips
2 tablespoons Butter
½ cup Pecans, chopped
pack Active dry yeast

In a large bowl, combine 1½ cups flour, sugar, salt and yeast.

Heat water and 2 Tbsp. butter until hot (120-130 degrees). Add water mixture and egg to flour mixture and blend at low speed just until mixed. Continue mixing at high speed for 3 minutes. Stir in as much remaining flour as you can until dough pulls cleanly away from sides of bowl. On floured surface, knead about 2 minutes. Roll dough into a 15x7" rectangle. Melt chocolate chips and 2 Tbsp. butter together; cool and spread over rectangle. Sprinkle with pecans. Starting with long side, roll dough up jelly-roll fashion. Cut into 12 slices.

Sprinkle a greased 13x9" pan with Topping ingredients (to follow).

Place dough slices on top. Cover loosely with plastic wrap or a towel. Let rise in warm place until nearly double (35 to 40 minutes).

Bake at 375 degrees for 25 to 30 minutes; turn out onto a serving platter. If desired, drizzle Chocolate Glaze (to follow) over the top of rolls. TOPPING: ½ cup brown sugar ¼ cup pecans, chopped ½ cup butter, softened 2 Tbsp. corn syrup In a small bowl, combine all topping ingredients and mix well. CHOCOLATE GLAZE: ⅓ cup semi-sweet chocolate chips 1 Tbsp. butter In a small saucepan, melt chocolate chips and butter over low heat. Drizzle chocolate mixture over rolls, after you have turned them out onto serving platter. Source: Chocolate Mousse Cookbook, courtesy Debbie Carlson - Cooking Makes: 1 dozen rolls

Submitted By PAT STOCKETT On 01-04-95

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