betty crocker best of baking recipes.txt

Preparation Time :0:00

Recipe By :

Serving Size : 15

Categories

: Breads

Amount Measure

Ingredient -- Preparation Method

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

1/2

cups all-purpose flour

cup cocoa

cup granulated sugar

teaspoon salt

packages quick-acting or regular active dry yeast

cup very warm milk (120º to 130º)

cup margarine or butter -- softened

egg

cup packed brown sugar

cup margarine or butter (1 stick)

cup dark corn syrup

cup pecan halves

tablespoons margarine or butter -- softened

cup miniature chocolate chips

tablespoons packed brown sugar

teaspoon ground cinnamon

Mix 2 cups of the flour, cocoa, granulated sugar, salt, and yeast in large

bowl. Add warm milk, 1/3 cup margarine, and egg. Beat on low speed 1

minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping

bowl frequently. Stir in remaining flour (dough will be stiff).

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 in ungreased

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

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

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

margarine. Mix chocolate chips, 2 tablespoons brown sugar and the

cinnamon. Sprinkle evenly over margarine. Roll up tightly, beginning at

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

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

pan. Let rise in warm place about 30 minutes or until double.

Heat oven to 350º. Bake 30 to 35 minutes or until dark brown. Immediately

invert on heatproof tray or serving plate. Let stand 1 minute so caramel

will drizzle down; remove pan.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

15 Buns"

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

Per serving: 392 Calories (kcal); 19g Total Fat; (40% calories from fat); 6g

Protein; 55g Carbohydrate; 15mg Cholesterol; 240mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2

Fat; 2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 26366 972 4098 0 0 4098 0 0 4098 0 0 0

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Betty Crocker - Best Of Baking Recipes