Caramel-Pecan Rolls | Oster deluxe bread and dough maker specification

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.

Image 42

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

Contents

Page N g r a t u T!i o n s Page Contents While in Use Where to UseBefore Use After Use Important Safeguards Page Bread Mix Instructions Y m p h o n y o f I n g r e d i e n t s Yeast Basic Ingredients Important Measuring Tips E P r o c e s s S i m p l i f i e d Mixing and Kneading Second Rise Getting to Know Page Control Panel Step-by-Step Directions Important Measuring Tips Breadmaking Cycle Times Page Gourmet Baker Large Loaf 1 l/2 pounds Traditional White BreadPotato Bread Small Loaf 1 pound Caraway-Rye Bread Garlic-Herb Bread Onion Bread Roasted Red Pepper-Cheese Bread Bacon-Beer Bread Pepperoni-Cheese Bread South-of-the-Border Bread Triple Cheese and Garlic BreadLarge Loaf 1 l/2 pounds Cup water 100% Whole Wheat Bread Crunchy Wheat and Honey Bread Pumpernickel Bread Multigrain Bread Russian Black Bread French Bread Recipes Apple-Spice Bread Banana-Macadamia Nut BreadLarge Loaf 1 l/2 Pounds Small Loaf 1 pound Cinnamon-Raisin Bread Peach BreadSmall Loaf 1 pound Large Loaf 1 l/2 pounds Cranberry-Wheat Bread Fruitcake Bread Old-fashioned Oatmeal Bread Gingery Bread Piiia Colada Bread Pumpkin-Yogurt Bread Apple Coffee Cake DoughFilling Breadsticks BriocheTopping Calzones Pesto Filling Caramel-Pecan Rolls Dough CUP water Cinnamon Rolls Dough Topping Cup water Dinner RollsHam and Swiss Loaf Dough Filling Holiday Wreath Mix-ins Pizza Dough Onion-Cheese Topping Raised Doughnuts For frying Soft Pretzels Dough Herb-Cheese Butter Garlic ButterFruited Cream Cheese Spread Italian Herb Butter Cinnamon Glaze Whipped Honey-Orange SpreadBrowned Butter Glaze Citrus Glaze Special Concerns Troubleshooting The Machine Please call us toll-free at Questions?I-800-526-2832 Not enough Yeast TOO much Mater o r Not enough 0 Liquid Baking ResultsPlease check the following Flour c Sugar Why does my loaf look caved in on top? Why does my loaf look lumpy or an uneven shape on top?Why does my loaf have large holes? Care and Cleaning Instructions Baking ate High Altitude Index of Recipes Page TWO Year Limited Warranty