- Categories:1960s, Vintage advertisem*nts, , Vintage dessert recipes,
- By The Click Americana Team
- Added or last updatedFebruary 7, 2021
Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you.Find out more here.
Caramel-pecan harvest rolls: A breakfast recipe from the 1960s
Can’t you smell the warm, friendly fragrance as these caramel-y rolls come out of your oven?
They’re the ample, old-fashioned kind that used to take all day. Now they’re quick and easy… and no kneading with Betty Crocker’s new recipe. No fussing, with modern Fleischmann’s Active Dry Yeast… no sifting, with Gold Medal Flour. And you can refrigerate the dough. Serve fresh-baked homemade Caramel-pecan harvest rolls in minutes!
Modern recipe for Caramel Pecan Rolls from Fleischmann’s
Caramel-pecan harvest rolls
Yield: 24 rolls
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 1 hour 10 minutes
Total Time: 2 hours 10 minutes
Ingredients
- 1/2 cup butter
- 2 teaspoons salt
- 3/4 cup sugar
- 2 cups hot water
- 2 envelopes Fleischmann's Active Dry Yeast
- 1/2 cup warm water (100 F to 110 F)
- 2 eggs
- 8 to 8-1/2 cups flour
- 1/2 cup butter, melted
- 1 cup sugar
- 1-1/2 tablespoons Spice Islands Ground Saigon Cinnamon
- 1-1/2 cups brown sugar
- 6 tablespoons Karo Light Corn Syrup
- 1/4 cup heavy cream
- 1/2 teaspoon Spice Islands Pure Vanilla Extract
- 3 cups toasted pecans, chopped
Instructions
- Place 3/4 cup of butter, 2 teaspoons salt, 3/4 cup of sugar and the hot water in a large bowl; stir until butter melts.
- Combine yeast with 1/2 cup warm water (100 to 110 degrees F) in a small bowl, stirring until dissolved.
- Add eggs to slightly cooled butter mixture, then add yeast mixture.
- Add 4 cups flour and beat until smooth.
- Gradually add remaining flour to make a soft dough.
- Turn out onto a floured surface and knead until smooth, about 8 to 10 minutes.
- Place dough in a greased bowl, turning once to grease all sides of the dough.
- Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
- Punch dough down. Roll dough to a 12- by 20-inch rectangle on a lightly floured surface.
- Brush top with 1/2 cup melted butter.
- Combine sugar and cinnamon for filling; sprinkle over butter.
- Roll up from long sides, jelly roll style. Cut into 24 equal slices.
- To make the caramel syrup: Combine butter, brown sugar, corn syrup and cream in a small saucepan.
- Cook over medium heat, stirring until butter melts. Stir in vanilla.
- Pour mixture evenly into two greased 9- by 13-inch pans.
- Sprinkle toasted pecans evenly over syrup in pans.
- Arrange rolls, cut side down, 12 in each pan.
- Cover and let rise until double, about 45 minutes.
- Bake at 350 degrees (F) for 25 to 30 minutes or until golden brown.
- Cool on wire rack for 10 minutes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.
Cuisinart 12-Piece Ceramic Coated Stainless Steel Knives, Comes with 6-Blades and 6-Blade Guards, Color Coded to Reduce Risk of Cross Contamination
Cook with Color Mixing Bowls - 4 Piece Nesting Plastic Mixing Bowl Set with Pour Spouts and Handles (Green)
Pfaltzgraff Kenna Red 16-Piece Porcelain Dinnerware Set, Service for 4
Nutrition Information:
Yield: 24Serving Size: 1
Amount Per Serving:Calories: 341Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 39mgSodium: 253mgCarbohydrates: 44gFiber: 2gSugar: 34gProtein: 3g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest. Thanks for visiting and for supporting a small business! 🤩
You might also like...
Easy classic pudding lemonade cake recipe from the 70s
Oven temperature conversions: Master vintage recipes with these 3 useful tools
How Nixon conceded the 1960 Presidential election to John F Kennedy
- Categories: 1960s, Vintage advertisem*nts, , Vintage dessert recipes,
- Tags: 1960s, 1961, 1962, 1963, betty crocker, bread, breakfast, brunch, caramel, cinnamon, nuts, pecans, recipes, yeast
- Original publication date: 1962
- Added or last updatedFebruary 7, 2021
- Comments: None yet - Want to leave one?
The fun never ends:
The famous Bacardi rum cake recipe: Find out how to make the classic dessert, step-by-step with photos
Vintage shoe stores: See what shoe shopping really used to be like
Inside the White House: 35 amazing photos from the early 1900s during Teddy Roosevelt’s Presidency
This radical 90s cereal collection will take you back to those simple days of childhood
Comments on this story
This site uses Akismet to reduce spam. Learn how your comment data is processed.
SEE IT NOW »
SEE IT NOW »
Clara Bow: The actress who was a dazzling darling of the Roaring 1920s
SEE IT NOW »
SEE IT NOW »
My Fair Lady: See why everyone was obsessed with this movie in 1964
SEE IT NOW »