Caramel-Pecan Rolls
(recipe made for Bread Machines)
Dough:
1 Cup Water
1 Egg
2 Tablespoons Butter, softened
3 1/4 Cups Bread Flour
1/4 Cup Sugar
1 teaspoon Salt
3 teaspoons Yeast
Topping:
1/3 Cup Butter, melted
1/2 Cup Packed Brown Sugar
1 Tablespoon Corn Syrup
2/3 Cup Pecan Halves
1/2 Cup Granulated Sugar
2 teaspoons Cinnamon
Place all Dough ingredients in bread pan in order listed. Select SWEET DOUGH cycle. Grease 13x9x2 inch rectangular pan. Mix 1/3 cup margarine, brown sugar, corn syrup and pecan halves. Spread mixture in pan.
Mix 1/2 Cup sugar and 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.
Heat oven to 375 degrees. Bake 22 to 27 minutes or until golden brown. Immediately invert pan onto heat proof tray. Let pan remain a minute so caramel can drizzle over rolls. 15 rolls.