State Fair Pecan Rolls

This was a real find in our family recipe book! If you're looking for a sweet sticky roll, THIS is it! I remember my Grandma Ramthun making these rolls when I was young. She made the BEST rolls...any kind, but the brown sugar glaze on these rolls made these my favorite.

I helped my oldest daughter make them the first time. Then she entered the rolls and received a blue ribbon in our county fair and the Iowa State Fair. It has quickly become a highly requested food from our family and friends. Everyone wants to try her “state fair pecan rolls!”

SERVINGS: 12

INGREDIENTS

• 1 pkg yeast

• 1 3/4 cups warm water

• 1/3 cup sugar

• 1/4 cup shortening

• 1 egg

• 1/2 Tbsp salt

• 4 1/2-5 cups all purpose flour

Cinnamon Mixture For Center of Rolls

• 1 cup brown sugar

• 1 Tbsp ground cinnamon

• 1/2 cup butter, softened

Caramel Topping

• 1 cup brown sugar

• 1/2 cup butter

• 1/4 cup Karo syrup

• 5-10 oz. pecans

INSTRUCTIONS

Rolls

1. Sprinkle the yeast in a large bowl with warm water and let set for 15 minutes.

2. In a separate bowl, combine the sugar, shortening, egg, salt and 2 1/4 cups of flour. This does not need to be mixed. When the yeast water is ready, add the other bowl of ingredients to it and beat on medium speed with electric mixer for 5-7 minutes. Add the remaining 2 1/4-2 3/4 cups of flour as needed.

3. When the dough is slightly sticky but mostly pulling away from the sides of the bowl while it is mixed, begin kneading the dough to make it smooth. You may need a little more flour while doing this process.

4. Put the dough back in the bowl, cover and let sit until double in size.

5. When doubled, punch down bowl. Then let cover again and let sit for 10-20 minutes. At this time, you can make both the caramel topping and the cinnamon mixture by following the directions below.

6. Roll dough 1/2" thick in a rectangular shape. Spread the cinnamon mixture to cover well. Then roll up and slice 1" think into 12 rolls. Put these in the pan. You may bake or freeze at this point. To bake, put in a 300 degree preheated oven and bake for 45 minutes or until done. Let cool for 10-15 minutes, then turn over onto a sheet cake pan or into another 9"x13"x2" pan.

Caramel Topping

1. Combine the brown sugar, butter, Karo syrup and pecans. Put into a 9"x13"x2" pan.

Cinnamon Mixture

1. Combine the brown sugar, ground cinnamon and the softened butter.

NOTE: This recipe is easily doubled but be sure you have a big enough bowl and mixer.