Oster deluxe bread and dough maker Manual page 42

Caramel-Pecan
Dough:
1
2 tablespoons marqarine or butter.
softened
3 l/4
f l o u r
1 teaspoon salt
2 tearpoons 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:
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle
2. Grease 13x9x2-inch rectangular pan. Mix 113 cup margarine, the brown sugar, corn syrup
and pecan halves. Spread mixture in pan.
3. Mix l/2 cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pi
into 15x10-inch rectangle. Spread with 2 tablespoons margarine; sprinkle with sugar-
cinnamon mixture. Roll up tightly, beginning at 15.inch 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 oven 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
4 1 drizzle over rolls. 15 rolls.
Rolls