Caramel-Pecan Rolls
Dough:
1-1/4 cups water
1 egg
2 tablespoons margarine or butter, softened
5 cups bread flour
1/4 cup sugar
1 teaspoon salt
2-1/4 teaspoons regular active dry yeast
OR
2-1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Topping:
1/2 cup margarine or butter, melted
2/3 cup packed brown sugar
1 tablespoon corn syrup
1 cup pecan halves
1/3 cup granulated sugar
2 teaspoons ground cinnamon
DIRECTIONS:
1. Remove bread pan; attach kneading blade.
2. Place all dough ingredients in bread pan in order listed.
3. Insert bread pan, close lid and plug in.
4. Press SELECT until setting number
➈
is displayed. Press START.
5. Grease 9x9x2-inch and a 13x9x2 inch rectangular pan. Mix the margarine, brown sugar,
corn syrup and pecan halves. Divide mixture between the two pans and spread evenly.
6. Mix 1/3 cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pin
on a floured surface into 18x15-inch rectangle. Spread with 3 tablespoons margarine;
sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at 18-inch side.
Pinch edge of dough into roll to seal. Cut roll into 24 slices (1- inch). Place in pans.
Cover; let rise in warm place about 1 hour or until double.
7. Heat oven to 375ºF. 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.
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