betty crocker best of baking recipes.txt

Per serving: 465 Calories (kcal); 36g Total Fat; (66% calories from fat); 4g

Protein; 37g Carbohydrate; 76mg Cholesterol; 213mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2 1/2

Other Carbohydrates

Nutr. Assoc. : 5410 4098 251 4098 0 0 0 0 5195 0 0 721 0 0

Exported from MasterCook *

Caramel-Pecan Sticky Rolls

Recipe By

Serving Size : 15

Preparation Time :0:00

Categories

: Breads

Amount Measure

Ingredient -- Preparation Method

------- ------------ --------------------------------

1/2

cups all-purpose* flour (3 1/2 to 4 cups)

cups bread flour (3 1/2 to 4 cups)

cup granulated sugar

1/2

teaspoon salt

packages regular or quick active dry yeast

cup very warm milk (120º to 130º)

cup stick margarine or butter -- softened**

large egg

cup packed brown sugar

cup stick margarine or butter -- softened

cup dark corn syrup

cup pecan halves (4 ounces)

tablespoons stick margarine or butter -- softened**

cup chopped pecans

cup raisins, if desired

cup granulated or packed brown sugar

teaspoon ground cinnamon

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 with

electric mixer 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 hour 30 minutes or until double. Dough

is ready if indentation remains when touched.

Heat 1 cup brown sugar and 1/2 cup margarine to boiling in 2-quart

saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour

into ungreased rectangular pan, 13 × 9 × 2 inches. Sprinkle with pecan

halves.

Punch down dough. Flatten with hands or rolling pin into rectangle, 15 ×

margarine. Mix chopped pecans, 1/4 cup granulated sugar and the cinnamon;

sprinkle evenly over margarine. Roll rectangle up tightly, beginning at

0 inches, on lightly floured surface. Spread with 2 tablespoons

until even. Cut roll into fifteen 1-inch slices. Place slightly apart in

5-inch side. Pinch edge of dough into roll to seal. Stretch and shape

pan. Cover and let rise in warm place about 30 minutes or until double.

Heat oven to 350º.

Bake 30 to 35 minutes or until golden brown. Immediately turn upside down

onto heatproof tray or serving plate. Let stand 1 minute so caramel will

drizzle over rolls; remove pan. Serve warm.

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Betty Crocker - Best Of Baking Recipes