Overnight caramel sticky rolls

 
                       OVERNIGHT CARAMEL STICKY ROLLS
 
 Recipe By     : 
 Serving Size  : 15   Preparation Time :0:00
 Categories    : Misc                             Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 3/4   c            All-purpose flour*
      1/3   c            Granulated sugar
    1       t            Salt
    2       pk           Regular or quick-acting
                         -Active dry yeast
    1       c            Very warm milk (120 to 130
                         -Degrees)
      1/3   c            Margarine or butter, softene
    1                    Egg
    1       c            Packed brown sugar
      1/2   c            Margarine or butter
      1/4   c            Dark corn syrup
      3/4   c            Pecan halves
    2       tb           Margarine or
                         -Butter, softened
      1/2   c            Chopped pecans
    2       tb           Granulated sugar
    2       tb           Packed brown sugar
    1       t            Ground cinnamon
 
   Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest. Mix 2
   cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large
   bowl. Add warm milk, 1/3 cup margarine and the egg. Beat on low speed 1
   minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping
   bowl frequently. Stir in enough remaining flour  to make dough easy to
   handle.Turn dough onto lightly floured surface. Knead about 5 minutes or
   until smooth and elastic. Place in greased bowl and turn greased side up.
   Cover and let rise in warm place about 1-1/2 hours or until double. (Dough
   is ready if indentation remains when touched.)Heat 1 cup brown sugar and
   1/2 cup margarine to boiling, stirring constantly; remove from heat. Stir
   in corn syrup. Pour into ungreased rectangular pan, 13 X 9 X 2 inches.
   Sprinkle with pecan halves.Pu down dough. Flatten with hands or rolling pin
   into rectangle, 15 X 10  inches, on lightly floured surface. Spread with 2
   tablespoons margarine Mix chopped pecans, 2 tablespoons granulated sugar, 2
   tablespoons brown sugar and the cinnamon. Sprinkle evenly over margarine.
   Roll up tightly beginning at 10-inch side. Pinch edge of dough into roll to
   seal. Stretch and shape until even. Cut roll into eight 1-1/4-inch slices.
   Place slightly apart in pan. Wrap pan tightly with heavy-duty aluminum
   foil. Refrigerate at least 12 hours but no longer than 48 hours.Heat oven
   to 350 degrees. Bake 30 to 35 minutes or until golden brown. Immediately
   invert on heatproof tray or serving plate. Let stand 1 minute so caramel
   will drizzle down; remove pan. 15 ROLLS; 385 CALORIES PER ROLL. * If using
   self-rising flour, omit salt.
  
 
 
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