SERVES 8
3 3/4 c All-purpose flour*
1/3 c Granulated sugar
1 Ts 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 Ts Ground cinnamon
Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest.
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. Punch 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. Let rise
in warm place about 30 minutes or until double.
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.
* If using self-rising flour, omit salt.
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