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Welcome to my kitchen, my family and our life loving and learning together in rural Wisconsin.
Caramel Pecan Rolls
1 pkg. dry yeast
1 cup warm water (105-115 degrees)
1\4 cup granulated sugar
1 tsp. salt
2 Tbsp. softened butter
1 egg
3 1\4 - 3 1\2 cups flour (I use bread flour)
1\3 cup melted butter
1\2 cup packed brown sugar
1 Tbsp. corn syrup
2\3 cup pecan halves
1\2 cup granulated sugar
2 tsp. cinnamon
In mixing bowl, dissolve yeast in warm water. Stir in next 4 ingredients. Add 2 cups flour and beat until smooth. Work in remaining flour until dough is easy to handle. Place greased side up in greased bowl; cover tightly. Refrigerate overnight or up to 4 or 5 days.
Combine melted butter, brown sugar, syrup and pecans. Pour into greased 9x13 pan. Combine sugar and cinnamon. On floured board, roll dough into 15x9 inch rectangle. Spread with melted butter and sprinkle with sugar-cinnamon. Roll up tightly. Seal edge well. Cut into 15 (1 inch) slices and place in prepared pan. Cover; let rise in warm place until double, about 1.5 hours. Heat oven to 375 degrees and bake 25-30 minutes. Invert on serving platter. Remove baking pan after a few minutes. Serve warm. Makes 15 rolls (about 3 servings 😉)
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Hi friends! I'm Jennifer, a forty-something wife and mother of 7 children ages 7 - 23. We are Catholic. We homeschool. We cook from scratch. We farm cranberries. We drink coffee. We advocate for Down syndrome awareness. We are loud. We are chaotic.
Here I'll share vlogs about all these things, what I'm doing that works and what I've tried but didn't work. I hope to encourage you in your journey through motherhood, homeschooling, learning to cook, and growing in your faith through it all.
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