Quick Praline Rolls Recipes

CARAMEL-PECAN CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.

QUICK PRALINE BARS

Steps:

• Heat oven to 350°.
• Arrange graham crackers in single layer in ungreased 15 x 10" jelly-roll pan.
• Heat brown sugar and margarine to boiling in 2-qt. saucepan.
• Boil 1 minute, stirring constantly.
• Remove from heat.
• Stir in vanilla.
• Pour sugar mixture over crackers; spread evenly.
• Sprinkle with pecans.
• Bake 8-10 minutes or until bubbly.
• Cool slightly.
• Break into squares.

QUICK PRALINE ROLLS

Steps:

• In small bowl, combine brown sugar and margarine beat until light and fluffy. Stir in 1/2 cup nuts set aside. In large bowl, combine 1 cup flour, sugar, baking powder, salt and yeast blend well. In small saucepan, heat milk, water and margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand, stir in remaining 3/4 to 1 3/4 cups flour to form a soft dough.Grease cookie sheet. On floured surface, toss dough until no longer sticky. Roll into 15 x 10-inch rectangle spread with half of filling mixture. Starting with 15-inch side, roll up tightly, pressing edges to seal. Cut into 15 slices. Place cut side down on greased cookie sheet flatten to 1/2 inch. Spread tops of rolls with remaining filling. Sprinkle with 1/4 cup nuts. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light, about 45 minutes.Heat oven to 400°F. Uncover dough. Bake 10 to 12 minutes or until light golden brown. Immediately remove from cookie sheet place on wire racks. Serve warm. HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 roll): Calories 260 Protein 4g Carbohydrate 32g Fat 13g Sodium 200mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PECAN PRALINE CINNAMON ROLLS

Steps:

• Dissolve yeast in warm water in a large mixing bowl. Heat milk and butter in small saucepan until warm (100° to 110°F). Butter does not need to melt completely. Add to yeast mixture. Beat in sugar, salt, eggs and 3 cups flour. Mix well, adding additional flour until mixture forms a soft dough.
• Knead on lightly floured surface until dough is smooth and elastic, about 6 to 8 minutes. OR knead with electric mixer using dough hook. Place in greased bowl, turning once to coat top. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
• Filling:.
• Mix sugar and cinnamon in small bowl. Set aside.
• Caramel Topping:.
• Combine brown sugar, butter, corn syrup, water and salt in heavy saucepan. Bring just to boiling point over medium heat to dissolve sugar. Remove from heat. Grease one 13 x 9-inch pan and one 8-inch square pan. Pour two thirds of the caramel topping into the 13 x 9-inch pan and the remainder into the 8-inch pan. Place pecans on top of the caramel, dividing nuts proportionally between the two pans.
• Punch dough down. Roll into 18 x 10-inch rectangle on lightly floured surface. Spread with butter and top with cinnamon-sugar filling, pressing gently into dough. Roll up tightly, sealing edges. Cut into 12 equal slices. Place atop caramel topping (8 in 13 x 9-inch pan and 4 in 8-inch square pan). Cover rolls and let rise until nearly doubled, about 1 hour.
• Bake in a preheated 350ºF oven for 25 to 30 minutes. Cover with foil during last 10 minutes if rolls are browning too quickly. Cool for 5 minutes before inverting on serving plate.
• **To toast pecans, spread on a shallow baking sheet and bake in 350ºF oven for 7 to 8 minutes, stirring once. Remove from oven.

QUICK YEAST ROLLS

Steps:

• In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
• Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.