Oster Bread & Dough Maker manual Caramel-PecanRolls, Topping

Caramel-Pecan Rolls

Dough:

1 cup water

1egg

2tablespoons margarine or butter, softened

31/4 cups Gold Medal® Better for Bread™ flour 1/4 cup sugar

1teaspoon salt

3 teaspoons regular active dry yeast

OR

3 teaspoons bread machine yeast or quick-acting active dry yeast

Topping:

1/3 cup margarine or butter, melted 1/2 cup packed brown sugar

1 tablespoon corn syrup 2/3 cup pecan halves 1/2 cup granulated sugar

2 teaspoons ground cinnamon

DIRECTIONS:

1.Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is displayed indicating the dough cycle. Press START.

2.Grease 13x9x2-inch rectangular pan. Mix 1/3 cup margarine, the brown sugar, corn syrup and pecan halves. Spread mixture in pan.

3.Mix 1/2 cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pin 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 1-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.