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Caramel-Pecan Rolls
Dough:
1
CUP
water
1
es757
2 tablespoons marqarine or butter.
softened
3
l/4
cups Gold Medal Better for
BreadTM flour
l/4
cup
sugar
1 teaspoon salt
2
tearpoons ground cinnamon
3
teaspoons regular active dry yeast
OR
3 teaspoons bread machine yeast or
quick-acting active dry yeast
Topping:
l/3
cup margarine or butter, melted
l/2
cup packed brown sugar
1
tablespoon corn syrup
2/3 cup pecan halves
l/2
cup granulated sugar
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle
2. Grease
13x9x2-inch rectangular pan. Mix
113
cup margarine, the brown sugar, corn
syrup
and pecan halves. Spread mixture in pan.
3. Mix
l/2
cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pi
into
15x10-inch rectangle. Spread with 2 tablespoons margarine; sprinkle with sugar-
cinnamon mixture. Roll up tightly, beginning at
15.inch side. Pinch edge of dough into
roll to seal. Cut roll into l-inch slices. Place in pan. Cover; let rise in warm place about
1 hour or until double.
4. Heat
oven to 375”. Bake 22 to 27 minutes or until golden brown. Immediately invert
pan onto heat proof serving plate or tray. Let pan remain a minute so caramel can
drizzle
over rolls. 15 rolls.
41