Overnight caramel sticky rolls
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Overnight caramel sticky rolls
  Rolls    Rice  
Last updated 6/12/2012 12:47:24 AM. Recipe ID 8089. Report a problem with this recipe.
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      Title: Overnight caramel sticky rolls
 Categories: Misc, Rice
      Yield: 15 Servings
 
  3 3/4 c  All-purpose flour*
    1/3 c  Granulated sugar
      1 ts 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 ts 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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Recipe ID 8089 (Apr 03, 2005)

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