Caramel Pecan Rolls - cooking recipe

Ingredients

2 cups milk
1/2 cup water
1/2 cup sugar
1/2 cup butter
1/3 cup cornmeal
2 teaspoons salt
7 - 7 1/2 cups all-purpose flour, divided
2 (1/4 ounce) packages active dry yeast
2 eggs
TOPPING
2 cups packed brown sugar
1/2 cup butter
1/2 cup milk
1/2 - 1 cup chopped pecans
FILLING
1/4 cup butter, softened
1/2 cup sugar
2 teaspoons ground cinnamon

Preparation

FOR THE DOUGH: In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently.
Set aside to COOL to 120 to130 F.
In a mixing bowl, combine 2 cups flour and yeast.
Add cooled cornmeal mixture; beat on low until smooth.
Add eggs and 1 cup of flour; mix for 1 minute.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6 to 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.
FOR THE TOPPING: Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally.
Pour into TWO greased 13 x 9 x 2 inch baking pans.
Sprinkle with pecans; set aside.
Punch dough down; divide in half.
Roll each into a 12 x 15 inch rectangle; spread with butter.
Combine sugar and cinnamon; sprinkle over butter.
Roll up dough from one long side; pinch seams and turn ends under.
Cut each roll into 12 slices.
Place 12 slices, cut side down, in each baking pan.
Cover and let rise in a warm place until nearly doubled, about 30 minutes.
Bake at 375 F.
for 20 to 25 minutes or until golden brown.
Let cool 1 minute; invert onto a serving platter.
Yield: 2 dozen.