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1. Place water in 1-quart mixing bowl. Heat on
Full power for 30 seconds to 1 minute, or until
temperature of 105° F to 115° F is reached.
Dissolve yeast in water. Stir in sugar and salt.
2. Blend in oil and eggs. Mix in flour, 2 cups at a
time. Scrape dough from sides of bowl to
center. Cover. Let stand for 20 minutes.
Knead dough until smooth and elastic, or about
5 minutes.
3. Turn dough out onto lightly floured board.
Divide dough into thirds. Roll each third into 5 x
12-inch rectangle,1/4-inch thick. Spread each
with butter, as desired. Sprinkle each with
mixture of sugar and cinnamon. Sprinkle
raisins on each, if desired. Roll each starting
with narrow sides. Cut each roll into dozen 3/4-
inch slices.
4. Place 1/4 cup butter in 9 x 2-inch round dish.
Heat on Full power for 15 to 30 seconds, or
until melted. Stir in 1/4 cup brown sugar and
1/4 cup pecans. Place dozen rolls in dish.
Repeat with remaining two dozen rolls.
5. Let each dish of rolls rise and cook separately.
Place 2 cups of water in 2-cup glass measure in
rear corner of oven cavity. Let rise on Cook
Level 1 for 5 to 7 minutes. Let stand for 10
minutes, or until doubled.
6. Cook, on Cook Level 5 for 4 1/2 to 6 minutes, or
until top springs back when lightly pressed with
finger. Invert on serving platter. Repeat with
remaining rolls.
Caramel Pecan Sweet Rolls
Yield: 3 batches of about 1 dozen rolls each
2 cups warm water
2 (1/4 oz. each) pkgs. active dry yeast
1/3 cup sugar
1 tablespoon salt
1/3 cup vegetable oil
2 eggs, beaten
6 to 6 1/2 cups all-purpose flour
Butter or margarine, softened
1/2 cup sugar
1 tablespoon cinnamon
1/3 cup raisins (optional)
3/4 cup butter or margarine, divided
3/4 cup brown sugar, firmly packed, divided
3/4 cup pecan pieces, divided