Country Caramel Rolls

Prep time: 1 hour, 30 minutes
Rise time: 1 hour, 45 minutes
Bake time: 25 to 30 minutes
Makes 24 rolls

Rolls:
2 envelopes Fleischmann's® Active Dry Yeast
1 teaspoon sugar
1/2 cup warm water (110 to 115°F)
3/4 cup warm mashed potatoes
3/4 cup potato water
3/4 cup sugar
1/2 cup butter, softened
1-1/2 teaspoons salt
2 eggs
1/2 cup cold water
1/2 cup buttermilk
1/2 teaspoon Tone's® Pure Vanilla Extract
7-1/2 to 8 cups bread flour

Filling:
6 tablespoons butter, softened
3/4 cup brown sugar
1 tablespoon flour
1 tablespoon Tone's® Ground Cinnamon

Caramel Glaze:
1/2 cup butter
1 cup brown sugar
2 tablespoons Karo® Light Corn Syrup
1 tablespoon honey
1 tablespoon cream
2 cups roughly chopped pecans, toasted


Combine yeast, sugar and warm water in a small bowl; stir to combine.

Combine warm potatoes, potato water, sugar, butter and salt in a large bowl and beat with an electric mixer on low speed until combined. Add eggs, cold water, buttermilk, vanilla, 1 cup flour and yeast mixture. Add flour 1 cup at a time until mixture forms a soft dough. Knead on a lightly floured surface until smooth and elastic (adding additional flour as needed), about 4 to 6 minutes. OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft free place about 1 hour, until doubled.

For Filling:
Beat filling ingredients together in a small bowl until well mixed. Set aside.

For Caramel Glaze:
Combine butter, brown sugar, corn syrup, honey and cream in a medium saucepan. Cook over medium heat until sugar is dissolved and bubbles form around the edge. Grease two 13x9-inch pans. Place half the pecans in each pan. Divide caramel glaze between pans and spread evenly.

Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 15x10-inch rectangle. Spread with half of the filling. Roll up tightly, sealing edges. Cut into 12 slices; place atop caramel glaze. Repeat with remaining dough. Cover rolls and let rise until doubled, about 45 minutes.

Bake at 350ºF for 25 to 30 minutes until rolls are lightly browned. Immediately invert on cooling rack.