Caramel Pecan Rolls

• Rolls:
• 1 cup butter, softened
• 1/2 cup sugar
• 2 teaspoons salt
• 2 eggs
• 3 envelopes Fleischmann's(R) Rapid Rise Yeast
• 7 1/2 to 8 cups flour
• 2 1/4 cups very warm water (120u0b0 to 130u0b0F)
• 9 tablespoons butter, melted
• 1 cup sugar
• 2 tablespoons Spice Islands(R) Ground Saigon Cinnamon
• 2 cups (8 ounces) chopped pecans
• Caramel Syrup:
• 2 cups (1 pound) butter
• 2 cups brown sugar
• 1/2 cup Karo(R) Light Corn Syrup
• 1 1/4 teaspoons Spice Islands(R) Pure Vanilla Extract
• 3 cups (12 ounces) whole pecans

1. 1 cup butter, sugar and salt in a large bowl. Add eggs. In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add water. Mix well and add an additional 3 1/2 to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface.
2. until smooth. Cover and let dough rest 10 minutes. Divide dough into 3 equal portions.
3. each portion out to a 14 x 8-inch rectangle on a lightly floured surface. Brush each with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup chopped pecans on each rectangle. Roll up from long side.
4. each roll into 8 slices.
5. butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended. Place 1 cup caramel syrup and 1 cup pecans in each of three 13 x 9-inch pans. (Or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). Place 8 rolls per 13 x 9-inch pan, or 4 rolls per 8-inch pan, cut side down. Cover.
6. until double, about 45 to 50 minutes.
7. at 325u0b0F for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13 x 9-inch pans. Cool slightly before turning out of pan.

rolls, butter, sugar, salt, eggs, yeast, flour, very warm water, butter, sugar, ground saigon, pecans, caramel syrup, butter, brown sugar, syrup, vanilla, pecans

Taken from www.myrecipes.com/recipe/caramel-pecan-rolls (may not work)