Recipe - Overnight Caramel Sticky Rolls

3 Three fourths cup Allpurpose flour*
1/3 cup Granulated sugar
1 teaspoon Salt
2 pack Regular or quickacting
Active dry yeast
1 cup Very warm milk (120 to 130
Degrees)
1/3 cup Margarine or butter, softene
1 Egg
1 cup Packed brown sugar
One half cup Margarine or butter
One fourth cup Dark corn syrup
Three fourths cup Pecan halves
2 tablespoon Margarine or
Butter, softened
One half cup Chopped pecans
2 tablespoon Granulated sugar
2 tablespoon Packed brown sugar
1 teaspoon Ground cinnamon

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 1One half hours or until double. (Dough
is ready if indentation remains when touched.)Heat 1 cup brown sugar and
One half 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 10inch side. Pinch edge of dough into roll to
seal. Stretch and shape until even. Cut roll into eight 11/4inch slices.
Place slightly apart in pan. Wrap pan tightly with heavyduty 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
selfrising flour, omit salt.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini