Caramel Pecan Rolls

A grand prize winner from country woman.

For the dough: in a saucepan , combine the first six ingredients.

Bring to a boil , stirring frequently.

Set aside to cool to 120 to130 f.

In a mixing bowl , combine 2 cups 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 form a soft dough.

Turn onto a floured board.

Knead until smooth and elastic , about 6 to 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.

For the topping: combine the first three topping ingredients in a saucepan.

Bring to a boil , stirring occasionally.

Pour into two greased 13 x 9 x 2 inch baking pans.

Sprinkle with pecans.

Set aside.

Punch dough down.

Divide in half.

Roll each into a 12 x 15 inch rectangle.

Spread with butter.

Combine sugar and cinnamon.

Sprinkle over butter.

Roll up dough from one long side.

Pinch seams and turn ends under.

Cut each roll.

milk, water, sugar, butter, cornmeal, salt, all-purpose flour, active dry yeast, eggs, brown sugar, pecans, ground cinnamon