Renie’s Red-Hot Rolls

By Renie Stag Smith

I’m a bread person.  Manna from heaven and all of that.  Sourdough, ciabatta, Tuscan, sweet rolls, anything in the form of bread, stimulates me.

There’s just something about the smell of yeast and flour and eggs mingling together, rising and increasing exponentially, that excites the heck out of me.  The earthy smell of the bread-to-be, the texture of the raw bread as I knead it into submission, the burbling and rising of the dough, is extremely sensual.

Add another couple of my favorite flavors to the not-quite-bread mixture, and I’m close to an orgasmic experience. Cinnamon, butter, and brown sugar heaped into and on top of the raw dough is enough to make me heave heavily and breathe quickly and shallowly. After all of the prep work, when I place my pristine buns into the oven as they cook, my mouth waters.  My stomach rumbles.  My teeth grind.  My jaws ache.

After hours of work and anticipation, I sink my teeth into a creation that many consider a sure road to a coronary or a diabetic coma.  It doesn’t matter to me; it’s heavenly.

It takes a bit of time, but this recipe for pecan, cinnamon caramel rolls is worth it!

In a small cup, combine the following and set aside:

• 1 package active dry yeast
• ¼ cup warm water

In a large bowl, place the following:

• ¼ cup shortening
• ¼ cup sugar
• 1 teaspoon salt
• 1 cup scalded milk

Mix thoroughly and cool to lukewarm.

Add 1 ½ cups flour, beat well.

Mix in the yeast mixture and 1 beaten egg and blend completely.

Gradually add 2 cups flour to form a soft dough, beating well.

Place dough in a greased bowl, turning once to grease surface.  Cover and let dough rise until double in a warm place (about 1 ½ – 2 hrs).

Meanwhile, in a small saucepan, combine ½ cup butter, 1 cup brown sugar, and 2 tablespoons light corn syrup.  Cook over low heat, stirring often, until melted.  Add 2 cups pecans (either halves or pieces) and coat well.

Pour nut/caramel mixture into 12” x 8” cake pan and set aside.

Melt ½ cup of butter over low heat.

Roll dough mixture on lightly floured surface to a 24” by 16” rectangle.  Brush melted butter over top.  Sprinkle ½ to ¾ cup brown sugar over butter.  Sprinkle 1 – 2 teaspoons of cinnamon over the brown sugar.  Roll lengthwise as for a jellyroll.  Seal edge.  Cut roll in 1 inch slices and place cut side down in cake pan on top of pecan/brown sugar mixture.

Cover and let rise for 35 – 45 minutes until double.

Uncover, place in 375 degree oven for 20 – 25 minutes until deep brown on top.  Remove from oven.

Let rest for 3 – 5 minutes.  Invert on serving dish or aluminum foil.  Scrape caramel and pecans from pan onto rolls.  Let rest for 20 minutes before serving.

Don’t ask me the calories per serving or even the amount per servings.  I don’t know.  I don’t WANT to know.  I just know that these rolls are so delicious you may consume more than you should.  This is one of those completely sensual foods that I make only on special occasions.  If you are fortunate enough to partake of these rolls fresh from my oven, you know that you are an important person in my life, and one that I feel comfortable enough with which to gorge my passions.

Mmmmmmm, I’m lickin’ my lips! Hope you enjoy these as much as I do!

–Renie