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Upside Down Caramel Rolls
Recipe By : Lynn Wright
Dough:
2 packets yeast
1/2 cup warm water
1/2 cup shortening
1/2 cup sugar
1/2 teaspoon salt
1 each egg
1 cup warmed milk
4 cups flour -- 4 to 6 cups
1/4 pound butter
1/2 cup brown sugar
2 Tablespoons cinnamon
Caramel Mix:
1/4 pound butter
3/4 pound brown sugar
1/2 cup evaporated milk
2 cups pecan halves
Dissolve yeast in warm water. Add shortening, sugar, salt, egg and milk. Mix well.
Add 2 to 3 cups of flour, mix and add 2 to 3 more cups, kneading until dough is smooth. Coat with shortening and place in a warm place. When doubled, punch down and let rise again.
Prepare caramel mix by melting 1/4 lb. butter in a Dutch oven. Add the brown sugar and evaporated milk. Cook on high heat until well dissolved and very bubbly. Add pecan halves and stir.
Punch down dough and roll to 1/2-inch thick. Coat with butter and mixture of brown sugar and cinnamon. Roll tightly and cut into 1 1/2-inch rolls. Place on the caramel mixture, Cover and cook with 5 coals on the bottom and 12 coals on the top.
Rotate the lid 1/4 turn clockwise and the bottom 1/4 turn counter clockwise every 5 minutes.
Rolls are done when the sides are slightly browned and the tops look good enough to eat.
Immediately invert oven and lift off the bottom. The lid is now the serving plate. The caramel mix should drip down sides, creating a sight that your guests will drool over.
Phil Haws
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