Sticky Pecan Caramel Rolls

STICKY PECAN CARAMEL ROLLS

MAKES 6-8 LARGE ROLLS

1 ½ pounds prepared, refrigerated boule dough 

6 tablespoons unsalted butter, softened

½ teaspoon salt

½ cup brown sugar

30 pecan halves

4 tablespoons salted butter, softened

¼ cup sugar

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

½ cup chopped and toasted pecans

Pinch of ground black pepper

Cream together the unsalted butter, salt and brown sugar. Spread evenly over the bottom of a 9-inch cake pan. Scatter pecans over the butter-sugar mixture and set aside.

Dust the surface of the refrigerated dough with flour and cut off a 1 ½ pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

With a rolling pin, roll out the dough to an 1/8 inch thick rectangle. (Use flour as needed to keep the dough from sticking to your work surface, but not so much that it makes the dough dry.)

Cream the salted butter, sugar and spices. Spread evenly over the rolled-out dough and sprinkle with the chopped nuts. Starting with the long side, roll the dough into a log. (If it is too soft to cut, let it chill for 20 minutes first.)

With a very sharp serrated knife, cut the log into 8 equal pieces and arrange over the pecans in the pan, with the "swirled" side facing upward. Cover loosely with plastic wrap and allow to rest and rise an hour.

20 minutes before baking time, preheat the oven to 350 degrees (if you are not using a baking stone in the oven, 5 minutes is adequate).

Bake about 40 minutes or until golden brown and well set in center. While still hot, run a knife around the inside of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them set too long they will stick to the pan and be difficult to turn out.

Tester's note: Using all salted butter works in a pinch.