Oster deluxe bread and dough maker - Manual (Page 42)

Caramel-Pecan Rolls
Dough:
1
water
2 tablespoons or butter.
softened
3 G o l d M e d a l B e t t e r f o r
f l o u r
sugar
1 teaspoon salt
2 ground cinnamon
3 t 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 t e a s p o o n s b r e a d m a c h i n e y e a s t o r
quick-acting active dry yeast
Topping:
cup margarine or butter, melted
cup packed brown sugar
tablespoon corn syrup
cup pecan halves
cup granulated
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle
2. Grease rectangular pan. Mix cup margarine, the brown sugar, corn
and pecan halves. Spread mixture in pan.
3. Mix cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pi
into rectangle. Spread with 2 tablespoons margarine; sprinkle with sugar-
cinnamon mixture. Roll up tightly, beginning at 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 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
drizzle rolls. 15 rolls. 4 1