Mix 2 cups of the flour, cocoa, granulated sugar, salt, and yeast in large
bowl. Add warm milk, 1/3 cup margarine, and egg. Beat on low speed I
minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping
bowl frequently. Stir in remaining flour (dough will be stiff).
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 1/2 hours or until double. (Dough is
ready if Indentation remains when touched.)
Heat 1 cup brown sugar and 1/2 cup margarine to boiling, stirring
constantly; remove from heat. Stir in corn syrup. Pour in ungreased
rectangular pan, 13x9x2 inches. Sprinkle with pecan halves.
Punch dough down. Flatten with hands or rolling pin into rectangle, 15x10
inches, on lightly floured surface. Spread with 2 tablespoons margarine.
Mix chocolate chips, 2 tablespoons brown sugar and the cinna- mon. Sprinkle
evenly over margarine. Roll 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. Let rise in warm
place about 30 minutes or until double.
Heat oven to 350 F. Bake 30 to 35 minutes or until dark brown. Immediately
invert on heat- proof tray or serving plate. Let stand 1 minute so caramel
will drizzle down; remove pan.
Yield: 15 Buns
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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