1 cup water
2 tablespoons margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons regular active dry yeast
3 teaspoons bread machine yeast or
quick-acting active dry yeast
1/3 cup margarine or butter, melted
1/2 cup packed brown sugar
1 tablespoon corn syrup
2/3 cup pecan halves
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is displayed
indicating the dough cycle. Press START.
2. Grease 13x9x2-inch rectangular pan. Mix 1/3 cup margarine, the brown sugar, corn syrup and pecan halves.
Spread mixture in pan.
3. Mix 1/2 cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pin 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 1-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 drizzle over rolls. 15 rolls.