User's Manual

Caramel-Pecan Rolls
Dough:
Z/3 cup water
1 tablespoon margarine or butter, softened
2 If4 cups Gold Medal@ Better for BreadrM flour
3 tablespoons sugar
314 teaspoon salt
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
Topping:
II4 cup (II2 stick) margarine or butter, me/ted
l/3 cup packed brown sugar
_ . .
I tablespoon corn syrup
l/Z cup pecan halves
l/3 cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons margarine or butter, softened
3. Mix l/3 cup granulated sugar and the cinnamon.
Flatten dough with hands or rolling pin into
15x9-inch rectangle. Spread with 2 tablespoons margarine; sprinkle with sugar-cinnamon mixture.
Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal.
Cut roll into I-inch
slices. Place in pan. Cover; Iet rise in warm place 40 to 60 minutes or until double.
4. Heat oven to 375”. Bake 22 to 27 minutes or until golden brown. Immediately invert pan onto
heatproof serving pZate or tray. Let pan remain a minute so caramel can drixxGe over rolls.
9
rolls.
Rl
UI
1. Place all Dough ingredients in bread pan in the order listed.
Select SWEET DOUGH cycle.
2. Grease 9x9x2-inch square pan.
Mix If4 cup margarine, the brown sugar, corn syrup and.pecan
halves. Spread mixture in pan.