INGREDIENTS

INSTRUCTIONS

Add to the breadmachine in order preferred by your machine. (In mine,
start with the flour and add dry ingredients first). Yeast should be
placed in the yeast dispenser. **note! If you use Fleishmans yeast,
increase the amount by 1 teaspoonful!  Run this on your dough cycle.
After completion they can be finished  one of several ways. One is to
take a pinch of dough about the size  of a small egg, pull, dip in
melted butter, run through  sugar/cinnamon mixture and then tie them in
a knot.  Another method is to roll out to about the size of a cookie
sheet,  spread butter (slightly LESS than a stick) over surface, then
top with  sugar/cinnamon mixture. Roll and slice about 1/2 inch
thickness. You  should get enough for about 3 9" round or sq. pans. I
cover the  bottom of pans lightly with melted butter--just a small amt!
Allow  room for them to double in size!  Place in a proofing oven (turn
on oven set to 250 for 2 mins then  TURN OFF and place rolls in off
oven). Let rise till very light and  double in bulk (will take about 1
1/2 hrs). Can cover with greased  waxed paper. (Do not use towels as
they stick!!) Bake in preheated  oven at 375 degrees for about 20 mins.
Remove from pan at once.  Can be frozen. Best when eaten warm! Recipe
will work as a caramel  roll OR even just a plain sweet dinner-like
roll. DO NOT use too much  butter as they will not rise enough!  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 216
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 15.1mg
Sodium: 202.9mg
Potassium: 62.1mg
Carbohydrates: 41g
Fiber: 1.3g
Sugar: 8.9g
Protein: 5.2g