Caramel Pecan Rolls

In a saucepan combine the first six ingredients, bring to a boil, stirring frequently. Set aside to cool to 120-130F. In a mixing bowl combine 2 cups of 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 make a soft dough. Turn onto a floured board; knead until smooth and elastic about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Combine brown sugar, butter and milk in a saucepan; bring to a boil, stirring occasionally, pour into 2 greased 9“x13” baking pans. Set aside.

Punch down dough; divide in half. Roll each into a 12“x5” rectangle; spread with butter. Combine sugar and cinnamon, sprinkle over butter. Roll up dough from long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place slices cut side down in each baking sheet. Cover and let rise until nearly double, about 30 minutes. Bake at 375F for 20-25 minutes or until golden brown. Let cool one minutes; invert onto a serving platter.