| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 15 | Servings | ||
INGREDIENTS
| 3 1/2 | c | All-purpose* or bread flour; up to 4 |
| 1/3 | c | Granulated sugar |
| 1 | ts | Salt |
| 2 | pk | Regular or quick active dry yeast |
| 1 | c | Very warm milk; (120 F to 130 F) |
| 1/3 | c | Stick margarine or butter; softened** |
| 1 | lg | Egg |
| 1 | c | Packed brown sugar |
| 1/2 | c | Stick margarine or butter; softened |
| 1/4 | c | Dark corn syrup |
| 1 | c | Pecan halves; (4 ounces) |
| 2 | tb | Stick margarine or butter; softened** |
| 1/2 | c | Chopped pecans or raisins; if desired |
| 1/4 | c | Granulated or packed brown sugar |
| 1 | ts | Ground cinnamon |
INSTRUCTIONS
Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched. Heat 1 cup brown sugar and 1/2 cup margarine to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13 x 9 x 2 inches. Sprinkle with pecan halves. Punch down dough. Flatten with hands or rolling pin into rectangle, 15 x 10 inches, on lightly floured surface. Spread with 2 tablespoons margarine. Mix chopped pecans, 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over margarine. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. Heat oven to 350° F. Bake 30 to 35 minutes or until golden brown. Immediately turn upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan. Serve warm. * If using self-rising flour, omit salt. ** Spreads with at least 65% vegetable oil can be substituted. VARIATION: Lighter Caramel-Pecan Sticky Rolls: For less fat and fewer calories per serving omit 1 cup brown sugar 1/2 cup margarine, the corn syrup, pecan halves and omit heating brown sugar margarine, corn syrup and pecans. Line pan with aluminum foil; spray with nonstick cooking spray. Drizzle 3/4 cup light caramel ice cream topping over foil. Sprinkle with 2/3 cup chopped pecans. Continue as directed in steps 4, 5 and 6 except omit the chopped pecans from the filling Recipe by: BETTY CROCKER.S BEST OF BAKING Posted to MC-Recipe Digest V1 #980 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 3, 1998
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