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 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 CROCKERS 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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Nutrition (calculated from recipe ingredients)
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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