CARAMEL PECAN ROLLS

A grand prize winner!

2 cups milk
1/2 cup water
1/2 cup sugar
1/2 cup butter
1/3 cup cornmeal
2 teaspoons salt
7 to 7 1/2 cups all purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
2 eggs

TOPPING:
2 cups packed brown sugar
1/2 cup butter
1/2 cup milk
1/2 to 1 cup chopped pecans

FILLING:
1/4 cup butter, softened
1/2 cup sugar
2 teaspoons ground cinnamon

FOR THE DOUGH: In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to COOL to 120 to130 F.

In a mixing bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

FOR THE TOPPING: Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into TWO greased 13 x 9 x 2 inch baking pans. Sprinkle with pecans; set aside.

Punch dough down; divide in half. Roll each into a 12 x 15 inch rectangle; spread with butter.

Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under.

Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes.

Bake at 375 F. for 20 to 25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter. Yield: 2 dozen.

Country Woman.