| 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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