Overnight Pecan Rolls

Ingredients

• 3.5 cups flour all-purpose for flour
• 0.3 cup granulated sugar 
• 1 teaspoon salt 
• 2 packages yeast dry quick
• 1 cup milk (120°F to 130°F)
• 0.3 cup butter softened
• 1  eggs 
• 1 cup brown sugar packed
• 0.5 cup butter 
• 0.3 cup corn syrup dark
• 0.8 cup cashew pieces 
• 0.5 cup pecans chopped
• 0.3 cup brown sugar packed
• 1 teaspoon ground cinnamon 
• 2 tablespoons butter softened

Equipment

• bowl
• frying pan
• sauce pan
• oven
• hand mixer

Directions

1. In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast.
2. Add milk, 1/3 cup butter and the 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 cup at a time, to make dough easy to handle.
3. On lightly floured surface, gently roll dough in flour to coat. Knead about 5 minutes or until smooth and elastic.
4. Place in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
5. Grease 13x9-inch pan. In 1-quart saucepan, heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes.
6. Pour into pan.
7. Sprinkle with pecan halves.
8. In small bowl, mix all filling ingredients except 2 tablespoons butter until crumbly. Punch down dough. On floured surface, pat or roll into 15x10-inch rectangle.
9. Spread with 2 tablespoons butter; sprinkle with filling.
10. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal; stretch and shape to make even.
11. Cut into fifteen 1-inch slices.
12. Place slightly apart in pan.
13. Cover unbaked rolls tightly; immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.
14. Heat oven to 350°F. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over.
15. Let pan remain about 1 minute so caramel can drizzle over rolls.