Overnight Caramel-Pecan Rolls

Let's Cook

1. Step 1.

   In a large mixing bowl, stir together 1¼ cups of the all-purpose flour and the 2¼ teaspoons active dry yeast.

2. Step 2.

   In a small saucepan over medium heat, combine 1 cup plus 2 tablespoons whole milk, 1½ tablespoons shortening, 1 tablespoon of the granulated sugar, and 1 teaspoon kosher salt. Heat, stirring constantly, until the mixture is just warm (120°F) and the shortening is nearly melted.

3. Step 3.

   Add the warm milk mixture to the flour-yeast mixture. Beat on low speed for 30 seconds, scraping the sides of the bowl, then beat on high speed for 3 minutes.

4. Step 4.

   Turn the dough out onto a lightly floured surface. Knead in as much of the remaining flour (about 2 to 2½ cups) as needed to form a soft dough that is smooth and elastic. Shape into a ball, cover with a clean kitchen towel or plastic wrap, and let rest in a warm place for 20 minutes.

5. Step 5.

   While the dough rests, in a small saucepan over medium heat, melt ¼ cup of the unsalted butter. Stir in ½ cup packed brown sugar and 1 tablespoon light corn syrup until just blended. Remove from heat.

6. Step 6.

   Distribute the brown sugar mixture evenly among 18 greased muffin cups. Sprinkle ½ cup pecan halves evenly into the cups. Set aside.

7. Step 7.

   On a lightly floured surface, roll the rested dough into an 18-by-10-inch rectangle. Spread the remaining 2 tablespoons softened unsalted butter evenly over the dough.

8. Step 8.

   In a small bowl, combine the remaining ¼ cup granulated sugar with ½ teaspoon ground cinnamon. Sprinkle this mixture evenly over the buttered dough.

9. Step 9.

   Using a sharp knife, cut the dough into eighteen 1-inch-thick slices. Place each slice cut side down into a prepared muffin cup.

10. Step 10.

    Cover the muffin pans with plastic wrap and refrigerate for at least 2 hours or overnight.

11. Step 11.

    When ready to bake, preheat the oven to 375°F. Remove the pans from the refrigerator and let them sit at room temperature, still covered, for 20 minutes.

12. Step 12.

    Bake the rolls for 20 minutes, or until lightly golden on top. Immediately invert the pans onto a wire rack to release the rolls. Serve warm.