Recipe - Caramel-Pecan Sticky Rolls

3 One half cup Allpurpose* or bread flour;
up to 4
1/3 cup Granulated sugar
1 teaspoon Salt
2 pack Regular or quick active dry
yeast
1 cup Very warm milk; (120 F to
130 F)
1/3 cup Stick margarine or butter;
softened**
1 lg Egg
1 cup Packed brown sugar
One half cup Stick margarine or butter;
softened
One fourth cup Dark corn syrup
1 cup Pecan halves; (4 ounces)
2 tablespoon Stick margarine or butter;
softened**
One half cup Chopped pecans or raisins;
if desired
One fourth cup Granulated or packed brown
sugar
1 teaspoon Ground cinnamon

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 One half cup margarine to boiling in 2quart
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, One fourth cup granulated sugar and the cinnamon; sprinkle
evenly over margarine. Roll rectangle up tightly, beginning at 15inch
side. Pinch edge of dough into roll to seal. Stretch and shape until even.
Cut roll into fifteen 1inch 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 selfrising flour, omit salt. ** Spreads with at least 65%
vegetable oil can be substituted.

VARIATION: Lighter CaramelPecan Sticky Rolls: For less fat and fewer
calories per serving omit 1 cup brown sugar One half 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 MCRecipe Digest V1 #980 by "M. Hicks" nitro_ii@email.msn.com
on Jan 3, 1998