Overnight Caramel Sticky Rolls
List of Ingredients
3 3/4 c All-purpose flour*
1/3 c Granulated sugar
1 t Salt
2 pk Regular or quick-acting -Active dry yeast
1 c Very warm milk (120 to 130-Degrees)
1/3 c Margarine or butter, softened
1 Egg
1 c Packed brown sugar
1/2 c Margarine or butter
1/4 c Dark corn syrup
3/4 c Pecan halves
2 tb Margarine or -Butter, softened
1/2 c Chopped pecans
2 tb Granulated sugar
2 tb Packed brown sugar
1 t Ground cinnamon Recipe
Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt
and yeast in large bowl. Add
warm milk, 1/3 cup margarine and the egg. Beat
on low speed 1 minute, scraping bowl frequently.
Beat on medium speed 1 minute, scraping bowl
frequently. Stir in enough remaining flour to
make dough easy to handle.
Turn dough onto lightly floured surface.
Knead about 5 minutes or until smooth and elastic.
Place in greased bowl and turn greased side up.
Cover and let rise in warm place about 1-1/2
hours or until double. (Dough is ready if indentation remains
when touched.)
Heat 1 cup brown sugar and 1/2 cup margarine to boiling,
stirring constantly; remove from heat. Stir
in corn syrup. Pour into ungreased rectangular
pan, 13 X 9 X 2 inches.
Sprinkle with pecan halves.Push down dough.
Flatten with hands or rolling pin into rectangle,
15 X 10 inches, on lightly floured surface. Spread
with 2 tablespoons margarine.
Mix chopped pecans, 2 tablespoons granulated
sugar, 2 tablespoons brown sugar and the
cinnamon. Sprinkle evenly over margarine.
Roll up tightly beginning at 10-inch
side. Pinch edge of dough into roll to seal.
Stretch and shape until even.
Cut roll into eight 1-1/4-inch slices. Place slightly apart in pan.
Wrap pan tightly with heavy-duty aluminum foil.
Refrigerate at least 12 hours but no longer than
48 hours.Heat oven to 350 degrees. Bake 30 to 35
minutes or until golden brown.
Immediately invert on heatproof tray or
serving plate. Let stand 1 minute so caramel will drizzle down;
remove pan.
15 ROLLS; 385 CALORIES PER ROLL. * If using self-rising flour,
omit salt.
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