CHOCOLATE CARAMEL PECAN ROLLS

FOR THE TOPPING:
1/2 cup brown sugar
1/4 cup pecans, chopped
1/2 cup butter, softened
2 Tbsp corn syrup
FOR THE ROLLS:
3 to 3 1/2 cups sifted flour, divided use
1/4 cup sugar
1 teaspoon salt
1 package active dry yeast
1 cup water
2 tablespoons butter
1 egg
FOR THE FILLING:
1/2 cup semi-sweet chocolate chips
2 tablespoons butter
1/2 cup pecans, chopped
Chocolate Glaze (optional, recipe follows)

TO MAKE THE TOPPING:
In a small bowl, combine all topping ingredients and mix well; set aside.

TO PREPARE THE DOUGH:
In a large bowl, combine 1 1/2 cups flour, sugar, salt and yeast.

Heat 1 cup water and 2 Tbsp. butter until hot (120-130 degrees F). Add water mixture and egg to flour mixture and blend at low speed just until mixed. Continue mixing at high speed for 3 minutes. Stir in as much remaining flour as you can until dough pulls cleanly away from sides of bowl.

On floured surface, knead about 2 minutes. Roll dough into a 15x7-inch rectangle.

TO MAKE THE FILLING:
Melt 1/2 cup chocolate chips and 2 Tbsp. butter together; cool and spread over rectangle. Sprinkle with pecans.

TO SHAPE AND BAKE THE ROLLS:
Starting with long side, roll dough up jelly-roll fashion. Cut into 12 slices.

Sprinkle a greased 13x9-inch pan with the topping. Place dough slices on top. Cover loosely with plastic wrap or a towel. Let rise in warm place until nearly double (35 to 40 minutes).

Bake at 375 degrees for 25 to 30 minutes; turn out onto a serving platter.

If desired, drizzle Chocolate Glaze over the top of rolls.

CHOCOLATE GLAZE (OPTIONAL)

1/3 cup semi-sweet chocolate chips
1 Tbsp butter

In a small saucepan, melt chocolate chips and butter over low heat. Drizzle chocolate mixture over rolls, after you have turned them out onto serving platter.

Makes 1 dozen rolls
Adapted from unknown source