Baptist Cookin'- Spiralbound Cookbook #10

This cookbook was created as a memento for members of my church in Fairfield, Iowa.  It was printed in October, 1992.  I have several recipe in it.

Here's the cookbook:

So many names of so many people I know/knew and love.  It's sad to see that so many of them have passed, but comforting to see that their culinary heritage lives on.

Here's a recipe from Floyd Burns, who is, luckily, still with us for OVERNIGHT CARAMEL-PECAN ROLLS.  Yum!

Caramel-Pecan Rolls

2 c. milk
1/3 c. sugar
1/3 c. shortening
2 pkg. dry yeast
1/2 c. warm water (105 to 115 degrees)
1 egg
1 T. baking powder
2 tsp. salt
6 1/2 to 7 1/2 c. flour
1 c. brown sugar, firmly packed
1/2 c. margarine
2 T. light corn syrup
1 c. pecan halves
1/4 c. margarine, melted
1/2 c. sugar
1 T. + 1 tsp. ground cinnamon

Combine milk, 1/3 c. sugar and shortening.  Heat in a saucepan until shortening melts, stirring occasionally.  Cool to 105 to 115 degrees.  Dissolve yeast in warm water in large bowl. Let stand 5 minutes.  Stir in milk mixture, egg, baking powder, salt and 3 cups flour, beating at medium speed until smooth.  Gradually stir in more flour to make a soft dough.

Knead dough on floured surface until smooth, about 5 minutes.  Place in a well-greased bowl, turning to greased top.  Cover and let rise in warm place 1 hour or until doubled.

Combine brown sugar and 1/2 c. margarine in a saucepan.  Cook over medium heat, stirring until sugar and butter melt.  Remove from heat; stir in corn syrup.  Spread mixture evenly in two greased 9 x 13-inch pans.  Sprinkle each with 1/2 c. pecans; set aside.   Punch dough down, and divide in half.  Roll each half to a 10 x 12-inch rectangle; brush each rectangle with melted butter.

Combine 1/2 cup sugar and cinnamon; sprinkle mixture evenly over rectangles.  Roll up jelly roll fashion, starting at long side.  Pinch seams to seal (do not seal ends).  Cut into 1-inch slices.  Place slices cut-side down in prepared pans.  Cover and refrigerate at least 12 hours, or let rise in warm place, free from drafts, 30 minutes, or until doubled.  Bake at 350 degrees for 30 to 35 minutes, or until golden brown.  Immediately invert pans onto serving plates.  Let stand 1 minute to allow caramel mixture to drizzle over rolls.  Remove pans.  Makes 2 dozen.

Enjoy!