OVERNIGHT REFRIGERATOR CARAMEL ROLLS

OVERNIGHT CARAMEL PECAN ROLLS

(modified for Bread Machine from AllRecipes.com)

Makes: one dozen rolls
The original recipe calls for 7 cups of flour!!!! Too much even if you are gluten tolerant. By the way this is better than my grandmother's recipe. Kind of reminds me of a story. I used to have a Sunday morning business in my home town, where I would sell these to my neighbors. They loved these rolls and every other baked good I made. The problem was I took all night to bake these for them and oops, I got my ingredients for little or no cost and sold them at cost. Needless to say, this was not a lucrative business, but I did have great friendships with all the neighbors. Enjoy!!!!!

Combine liquid ingredients and place in bread maker:

1 cup milk, scalded (heat to bubble but not burnt and before thin skin develops) and then cooled,

mix with

¼ cup warm water

1/6 cup vegetable oil

1 egg already mixed (be sure above ingredients are cool before adding egg)

Blend dry ingredients, and carefully place on top of liquid ingredients:

1/6 cup white sugar

½ Tablespoon baking powder

2 teaspoons salt

3 ½ cups all-purpose flour

Make a well in the dry ingredients and place in center:

.25 ounce package active dry yeast

START BREAD MACHINE FOR DOUGH (takes about 1 ½ hours), when dough is ready, punch down and roll out in a large rectangle (tip: sprinkle a little flour on the counter so the dough doesn't stick), roll up the edge a little so the contents don't spill out on your countertop. Spread: ¼ cup melted butter evenly over rectangle

½ cup packed brown sugar

½ cup chopped pecan halves

1 ½ tablespoons ground cinnamon

Cover bottom of pan with:

another 1/8 cup butter, softened

¼ cup brown sugar crumbled evenly and

pecans if you want

DIRECTIONS: roll the long side up, cut 1 to 1 ½ inch discs to make one dozen rolls. Ideally space about one inch apart, I used one pan, but to keep them an inch apart, may need two pans. Cover with Saran Wrap and place pans in refrigerator. The next morning take out of refrigerator and preheat over to 350 degrees, about then the rolls will be doubled in size.

Bake uncovered until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over the rolls.