Oster deluxe bread and dough maker manual Caramel-Pecan Rolls, Dough CUP water

Caramel-Pecan Rolls

Dough:

1 CUP water

1 es757

2 tablespoons marqarine or butter. softened

3 l/4 cups Gold Medal Better for BreadTM f l o u r

l/4 cup sugar

1 teaspoon salt

2 tearpoons ground cinnamon

3t e a s p o o n s r e g u l a r a c t i v e d r y y e a s t

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

41 drizzle over rolls. 15 rolls.