Name: Overnight Caramel Sticky Rolls
Ingredients: 3 3/4 c All-purpose flour*; 1/3 c Granulated sugar; 1 ts Salt; 2 pk Regular or quick-acting Active dry yeast; 1 c Very warm milk (120 to 130 Degrees); 1/3 c Margarine or butter, softene; 1 Egg; 1 c Packed brown sugar; 1/2 c Margarine or butter; 1/4 c Dark corn syrup; 3/4 c Pecan halves; 2 tb Margarine or Butter, softened; 1/2 c Chopped pecans; 2 tb Granulated sugar; 2 tb Packed brown sugar; 1 ts Ground cinnamon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Misc, Rice	15	Servings

INGREDIENTS

3 3/4	c	All-purpose flour*
1/3	c	Granulated sugar
1	ts	Salt
2	pk	Regular or quick-acting Active dry yeast
1	c	Very warm milk (120 to 130 Degrees)
1/3	c	Margarine or butter, softene
1		Egg
1	c	Packed brown sugar
1/2	c	Margarine or butter
1/4	c	Dark corn syrup
3/4	c	Pecan halves
2	tb	Margarine or Butter, softened
1/2	c	Chopped pecans
2	tb	Granulated sugar
2	tb	Packed brown sugar
1	ts	Ground cinnamon

INSTRUCTIONS

Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest. 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 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 1-1/2 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 into ungreased rectangular pan, 13 X 9 X 2 inches.
Sprinkle with pecan halves.Pu 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, 2 tablespoons granulated sugar, 2
tablespoons brown sugar and the cinnamon. Sprinkle evenly over margarine.
Roll up tightly beginning at 10-inch side. Pinch edge of dough into roll to
seal. Stretch and shape until even. Cut roll into eight 1-1/4-inch slices.
Place slightly apart in pan. Wrap pan tightly with heavy-duty aluminum
foil. Refrigerate at least 12 hours but no longer than 48 hours.Heat oven
to 350 degrees. Bake 30 to 35 minutes or until golden brown. Immediately
invert on heatproof tray or serving plate. Let stand 1 minute so caramel
will drizzle down; remove pan. 15 ROLLS; 385 CALORIES PER ROLL. * If using
self-rising flour, omit salt.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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