Caramel Pecan Rolls – 1965

Here’s one of the recipes from the flour sack. I like how they give the “new” instructions on how to measure flour. Flour used to be much more predisposed to clumping which is why we used to sift. Today, sifting isn’t necessary, but it does give your baked goods a more fluffy and light texture as the flour has been infused with air during sifting and won’t stick to itself when mixed with liquids. Also, perhaps one of our “moms” can explain what the “greased side” of the dough is, because this phrase doesn’t make sense to me: place greased-side-up in greased bowl. GrammaA? Anyone?

The recipe calls for three General Mills products – Fleischmann’s yeast, Fleishmann’s margarine, and Gold Medal Flour. I wonder how many coupons were collected and saved toward some silverware?

Caramel Pecan Rolls

1 pkg Fleischmann’s Active Dry Yeast

1 cup warm water(105° – 115°)

1/4 cup granulated sugar

1 tsp salt

2 tbsp Fleischmann’s margarine, softened

1 egg

3 1/4 to 3 1/2 cups Gold Medal Flour *

1/3 cup Fleischmann’s margarine, melted

1/2 cup brown sugar (packed)

1 tbsp corn syrup

2/3 cup pecan halves

1/2 cup granulated sugar

2 tsp cinnamon

* To measure flour, dip nested dry measuring cup into flour, level off with straight-edged spatula OR sift if you wish.

In mixing bowl, dissolve yeast in warm water (105° – 115°). Stir in 1/4 cup sugar, salt, 2 tbsp margarine, egg, and 2 cups of flour; beat until smooth. With spoon or hand, work in enough remaining flour until dough is easy to handle. Place greased-side-up in greased bowl; cover tightly. Refrigerate overnight or up to 4 or 5 days.

Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong pan 13×9 1/2×2. Combine 1/2 cup sugar and cinnamon. On floured board, roll dough into 15×9 oblong. Spread with melted margarine and sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at wide side. Seal edge well. Cut into 1″ slices and place in prepared pan. Cover; let rise in warm place (85° degrees) until double, about 1 1/2 hour. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.) Heat oven to 375° (quick mod.). Bake 25 to 30 min. Makes 15 rolls.

3 thoughts on “Caramel Pecan Rolls – 1965

  1. “Greased side up” is easy! All you do is place the dough in the greased bowl and roll it around/flip it upside-down so that a little bit of the grease sticks to the dough that is on top. I do this all the time when I have things rise in a greased bowl. I’ll even go a step farther and just rub a touch of Crisco all over my ball of dough to ensure it doesn’t stick as it rises. Did that make sense?


  2. Ah, 1965 — the year of my birth. I think it’s a sign that I need to make these. Better yet, maybe the Baked Goods Fairy will deliver?


    Thanks Martha! :)


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