Caramel-Pecan Sticky Rolls

Ingredients

• 3.5 cups bread flour all-purpose
• 0.3 cup granulated sugar 
• 1 teaspoon salt 
• 4.5 teaspoons yeast dry
• 1 cup milk (120°F to 130°F)
• 0.3 cup butter softened
• 1  eggs 
• 1 cup brown sugar packed
• 0.5 cup butter softened
• 0.3 cup plus light
• 1 cup cashew pieces 
• 0.5 cup pecans chopped
• 0.3 cup granulated sugar packed
• 1 teaspoon ground cinnamon 
• 2 tablespoons butter softened

Equipment

• bowl
• frying pan
• sauce pan
• oven
• plastic wrap
• hand mixer
• rolling pin
• serrated knife

Directions

1. In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast.
2. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
3. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening.
4. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
5. In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup.
6. Pour into 13x9-inch pan.
7. Sprinkle with pecan halves.
8. In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
9. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface.
10. Spread with 2 tablespoons butter; sprinkle with filling.
11. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
12. Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
13. Heat oven to 350°F.
14. Bake 30 to 35 minutes or until golden brown.
15. Let stand 2 to 3 minutes.
16. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over.
17. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan.
18. Serve warm.