7 ounces of lukewarm water
1 Tablespoon yeast
1 Tablespoon salt (I use sea salt)
2 large eggs (I sometimes use three if they are smallish)
¼ cup honey
¼ cup butter (I used salted butter, but the recipe calls for salted, use your own best judgment)
3 ½ cups flour
Mix the yeast, salt, eggs, honey and melted butter with the water in a bowl. Add the flour, mixing it with a wooden spoon, just until all the flour is incorporated. Cover the bowl (not airtight) and allow to rest at room temperature until the dough rises and collapses (approx. 2 hours)
(Whis makes enough dough for two batches of caramel rolls. The following instructions are for a single batch of rolls)
The Caramel Topping
6 Tablespoons butter, melted
½ cup brown sugar
30 pecan halves
Cream together butter and brown sugar and spread evenly over the bottom of a 9 inch cake pan. Scatter the pecans over the butter sugar mixture and set aside.
Preheat the oven to 350 degrees.
Dust surface of dough with flour and grab half of it. Dust the piece with more flour, along with your work surface, and using a rolling pin, roll out the dough in a rectangle shape as thin as possible.
4 Tablespoons butter, melted
¼ cup sugar
1 teaspoon ground cinnamon
¼ teaspoon fresh grated nutmeg*
½ cup chopped pecans
Mix all ingredients together in a bowl (except for the pecans) and spread over the flattened rectangle of dough as evenly as possible. Sprinkled the chopped nuts.
Starting with the long side, roll the dough into a log. If the dough is too soft to cut, let it chill for 20 minutes to firm up. With a sharp, serrated knife, cut the log into equal pieces and place inside of the cake pan. Cover loosely with plastic wrap and allow to rise up to 1 hour.
Bake at 350 degrees Fahrenheit for 40 minutes or until golden brown.
*Invest in an actual meg nut, the flavor is miles above already grated nutmeg!