Caramel-pecan Sticky Rolls

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	t	Salt
2		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		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	T	Stick margarine or butter
		softened**
1/2	c	Chopped pecans or raisins
		if desired
1/4	c	Granulated or packed brown
		sugar
1	t	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 350Â° 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 CROCKERS BEST OF BAKING  Posted to MC-Recipe Digest V1 #980 by
"M. Hicks"  <nitro_ii@email.msn.com> on Jan 3, 1998

A Message from our Provider:

“Jesus: All roads lead to tragedy – except one”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 336 Calories From Fat: 155 Total Fat: 17.8g Cholesterol: 15.4mg Sodium: 269.8mg Potassium: 109.6mg Carbohydrates: 41.9g Fiber: 1.5g Sugar: 24.4g Protein: 4.1g