2 tablespoons butter, melted
1 cup warm milk
1/3 cup warm water
1/3 cup sugar
2 1/2 teaspoons sugar
3 1/4 cups flour ( more or less as needed)
2 teaspoons salt
2 cups sugar
1 cup water
3/4 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon vanilla extract
2 tablespoons corn syrup
2 cups whole pecans, lightly toasted
You will also need:
3/4 stick of butter, softened
brown sugar and cinnamon( I don't have measurments for this you will just have to use your own judgement)
Dough: Combine the butter, milk, water, sugar and yeast in a mixing bowl. Slowly add the flour and salt. Knead until the dough is smooth and elastic. ( either by hand or with a dough hook in a stand mixer, about 8-12 minutes). The dough should be sticky; be careful not to add too much flour. Transfer to a lightly oiled bowl and cover loosely with a towel. Let rise for 1 1/2 hours or until until doubled in size.
Meanwhile make the caramel sauce: Pour the water into a 2 quart saucepan. Pour sugar into the center of the pan to prevent sugar crystals from forming. Do not stir. Cover and bring mixture to a boil over high heat. Once boiling, uncover and continue until the syrup is thick and straw colored, about 7 minutes. ( It will register and 300 degrees on a candy thermometer). Reduce heat to medium and cook until the sugar syrup is golden and begins to smoke, 1-2 minutes. (350 degrees on thermometer).
While the sugar syrup is boiling, bring the cream, butter, vanilla, and corn syrup to a simmer over high heat. Remove from heat.
As soon as the sugar sryup reaches 350 degrees, remove from heat, pour about a quarter of the cream mixture into it, and let the bubbling subside. Add the remaining cream mixture and whisk until caramel sauce is smooth. While still hot pour inot a greased 9X13 pan. Sprinkle pecans over. Set aside.
After the dough has risen, dump out onto a lightly floured surface and punch it down. Roll out to a 18x 12 inch rectangle. Spread with butter, cinnamon and brown sugar. Roll up with the longest edge facing you. Cut into 12 equal pieces and place in pan over top of caramel sauce.
Let rise until doubled, about 1 1/2 hours. Bake on the top third of oven at 325 degrees for about 35 minutes or until center rolls are no longer doughy. Remove from oven and immediately invert on a large cookie sheet. Serve warm.