Caramel-pecan sticky rolls
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | All-purpose* or bread flour; up to 4 |
| ⅓ | cup | Granulated sugar |
| 1 | teaspoon | Salt |
| 2 | packs | Regular or quick active dry yeast |
| 1 | cup | Very warm milk; (120 F to 130 F) |
| ⅓ | cup | Stick margarine or butter; softened** |
| 1 | large | Egg |
| 1 | cup | Packed brown sugar |
| ½ | cup | Stick margarine or butter; softened |
| ¼ | cup | Dark corn syrup |
| 1 | cup | Pecan halves; (4 ounces) |
| 2 | tablespoons | Stick margarine or butter; softened** |
| ½ | cup | Chopped pecans or raisins; if desired |
| ¼ | cup | Granulated or packed brown sugar |
| 1 | teaspoon | Ground cinnamon |
Directions
Mix 2 cups of the flour, ⅓ cup granulated sugar, the salt and yeast in large bowl. Add warm milk, ⅓ 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 ½ cup margarine to boiling in 2-quart 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, ¼ cup granulated sugar and the cinnamon; sprinkle evenly over margarine. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even.
Cut roll into fifteen 1-inch 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 self-rising flour, omit salt. ** Spreads with at least 65% vegetable oil can be substituted.
VARIATION: Lighter Caramel-Pecan Sticky Rolls: For less fat and fewer calories per serving omit 1 cup brown sugar ½ 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 ¾ cup light caramel ice cream topping over foil. Sprinkle with ⅔ 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 MC-Recipe Digest V1 #980 by "M. Hicks" <nitro_ii@...> on Jan 3, 1998