Caramel-Pecan Rolls - Oster 5844 User Manual

Caramel-Pecan Rolls

Dough:
1-1/4 cups water
1 egg
2 tablespoons margarine or butter, softened
5 cups bread flour
1/4 cup sugar
1 teaspoon salt
2-1/4 teaspoons regular active dry yeast
OR
2-1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Topping:
1/2 cup margarine or butter, melted
2/3 cup packed brown sugar
1 tablespoon corn syrup
1 cup pecan halves
1/3 cup granulated sugar
2 teaspoons ground cinnamon
DIRECTIONS:
1. Remove bread pan; attach kneading blade.
2. Place all dough ingredients in bread pan in order listed.
3. Insert bread pan, close lid and plug in.
4. Press SELECT until setting number 9 is displayed. Press START.
5. Grease 9x9x2-inch and a 13x9x2 inch rectangular pan. Mix 1/2 cup margarine, the brown sugar, corn
syrup and pecan halves. Divide mixture between the two pans and spread evenly.
6. Mix 1/3 cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pin on a floured
surface into 18x15-inch rectangle. Spread with 3 tablespoons margarine; sprinkle with sugar-
cinnamon mixture. Roll up tightly, beginning at 18-inch side. Pinch edge of dough into roll to seal.
Cut roll into 24 slices (1- inch). Place in pans. Cover; let rise in warm place about 1 hour or
until double.
7. Heat oven to 375ºF. 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.
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