coromel
pecon
tolls
I rcclpa
ultl-Pueoso
Syaat
lbast
Dougi
{soe
p!9.60)
I
d|[ llmly
pactod
trcwn sug
l/2 cllp
naryarln€, llleltod
3 Ttsp.
uator
YieldrlS rolls
1
clll clDpl€d
nacels
l/2
cup
gnrulaled
suqrr
l/4 cuD m.oadno.
sollerc{
Prepare
lvulti-Purpose
Basic Sweet Yeast
oough fottowing
directions upto
the shapino
slep.
Wiiledouqh
is restingontheboard,
combine brown srgar,
mellei maroarine
an,
.vdler.
Spread
evenly in a
oreased
9"x13"x2"
pan.
Arrange
pecans
on top o_lcaramel
'ar/|urc,n
pan.
Eolldough
into a t0"xl6"
reciangle.
Combtne
oranutaled
suqar and
.'.namon
mixlure.
Brush
douqh with metted
margarin€ and
sprinkte with
crnnamon
rqarmixlure
Rolluo like ajelly
rcrl. beginning with
lhe tong sde
Seatedges.
Cut
rnto
'8
equalsire slices.
Place.olls, cutsde
dow1, on topot
pecans
in
pan.
Cover. allow to
se
20-30 minul€s.
Bakeal325'F. {0r35-40
minuresoruntitdone.lnvert panonto
war
paper
immediately.
Let
stand 5 minules
lo allow caramel
mixture lo
gla?e
rolls.
heoriy wheol
loof
1cu!f,arer{IooE)
1 TDs!.
sular
I
pkq.
actus dry
yeast
r/2
cup dry
milI sollds
I cun
wiolo wheat
flour
Yield:one loai
I I
/2 cups all-purlose ttour
2Tbsp. rne
ssm
l tsasp. sali
2
Ttsp. lrozen
margarlne
"i,wdle
ardlLoa
n srallbo,rj,
Dtlsolr'eveasr nlo
sugdr llaret
elyeas(
ntxl
trp
stdld
rsl lbeo'or
5 nirrles
W1 le,edst ntruj"
n
rerli
o i ace
st"e c,[ ng btaoe rto mrr.
,!lconla
neL Add
dry
milk l/2
cup v/hole wheal
llour, I cup
at
puOoss
Itour, wheat
germ,
.
lll
and marqarine
t0 mi)(n0
containel Process
by turnin! the motor
on and 0ll live iinres
(ilthe
mi)ore
s wellbended Add 1/4cupotyea$
mixture t0 ftour mxlure
throuqh the
Lrd
iube Process
unlil mixture has
a crumbly texture. Lel
th€ flour mi)(ture resl for
2 min.
rs Add
ihe remain ng l/2
cup whole wheal flour
and I /2 cup attpurpose
ftour lo milng
rrlaneL
Process
While llours
are bein!
processed
pour
remaining
yea$
mixture
down
L)d
tube
processunt
lthedough
lorms a balt. Ptacedough
in
greased
llowland
ro the ba
)
orease
th€
dough. Cover and let rise
in a drall lr€e area for
1 1/2 hours
punch
douoh
,.x-
olo er
'
se 'o' 40 T
4rlps Felovp
0o
rql
tto-t oowl ano
Fl
test
ro
t0
mr-
e( ;1
oLrred
board. Shape
douqh toflt
0reased
bread
pan (gxsx3,inch)
Erush
with metted marga
r
ic
Cover allou, dough
to rise n bread
pan
tor
30 minutes Bake
al 3b0.F for
40.45 mn
Lrl0s
Bakedloalw
s0und hollol/v
when ta0ped
with knuckles
59
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