Oster Bread & Dough Maker - Manual (Page 38)

Caramel-Pecan Rolls
Dough:
1 cup water
1 egg
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
OR
3 teaspoons bread machine yeast or
quick-acting active dry yeast
Topping:
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
DIRECTIONS:
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.