Caramel Rolls
Caramel rolls are my absolute favorite thing on earth. They're perfect for all holiday mornings!
water
¾
cup
butter
2
tablespoons
white bread flour
2
cups
white sugar
2
tablespoons
nonfat dry milk powder
1 ½
tablespoons
fast-rising dry yeast
1
teaspoon
salt
½
teaspoon
brown sugar
½
cup
light corn syrup
¼
cup
butter
¼
cup
chopped pecans (Optional)
¼
cup
butter, softened
¼
cup
ground cinnamon
½
teaspoon
 Make dough: Combine water, butter, bread flour, white sugar, milk powder, yeast, and salt, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
  Meanwhile, make sauce: Combine brown sugar, corn syrup, and butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans and set aside.
  Fill dough: Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 9 equal pieces, about 1 1/3-inches thick; place cut-side down into the baking pan on top of pecans. Set aside until rolls are doubled in size, about 1 hour.
  Preheat the oven to 375 degrees F (190 degrees C).
  Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; invert a serving platter on top of the pan, then turn over. Carefully remove the pan to release rolls and allow pecan sauce to flow over rolls.
