Though Patrick was unable to locate the original recipe he used for his pecan rolls at age 14, this recipe apparently comes pretty close. These rolls are melt-in-your mouth delicious, covered in gooey caramel and crunchy candied pecans.
Ingredients
FOR THE DOUGH:
1 package active dry yeast
½ cup warm water, 105 degrees to 110 degrees
½ cup milk, scalded and cooled
⅓ cup sugar
⅓ cup unsalted butter, softened
1 ¼ tsp salt
1 large egg
4 cups all-purpose flour
FOR THE FILLING:
¾ cup sugar
4 tsp ground cinnamon
6 tbsp unsalted butter, room temperature
FOR THE TOPPING:
½ cup (1 stick) unsalted butter, softened
1 ½ cups packed light-brown sugar
4 tbsp corn syrup
1 ½ cups pecan halves
Instructions
Prepare the dough: In a large bowl, dissolve yeast in warm water, then stir in milk, sugar, butter, salt, egg, and 2 cups flour. Add remaining 2 cups flour, and mix, using your hands, until incorporated.
Transfer dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Transfer dough to large greased bowl, turning the dough to coat. Cover with plastic wrap, and leave in a warm place for about 1½ hours until dough has doubled in size.
Punch down dough; let rise again until doubled in size (45 to 60 minutes).
Prepare the caramel pecan topping: Grease a muffin tin, and place over a baking sheet. In a medium saucepan, melt butter over medium heat; stir in brown sugar, corn syrup, and pecan halves. Cook until sugar is dissolved. Divide pecan mixture evenly among muffin tins.
Prepare the cinnamon-sugar filling: In a small bowl, combine sugar and cinnamon; set aside. On a lightly floured work surface, roll out dough to a 12-by-12-inch square. Spread butter over dough, and sprinkle with cinnamon-sugar mixture. Roll up dough into a log, and stretch to even out, if necessary. Using a sharp knife, cut into 12 slices (about 1 inch each). Transfer slices to muffin tins, and let rise for 40 minutes.
Preheat oven to 350°F. Bake pecan rolls until lightly browned, 30 to 35 minutes. Remove from oven, and immediately invert onto a plate, but don't remove the muffin tin just yet; let stand for 1 to 2 minutes so that the caramel can fall completely and settle onto rolls. Serve while still warm.
Recipe by dramatic pancake at https://www.dramaticpancake.com/patrick-pecan-rolls/