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Overnight Caramel Sticky Rolls

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

3 3/4 cup All-purpose flour*
1/3 cup Granulated sugar
1 tsp Salt
2 package Regular or quick-acting Active dry yeast
1 cup Very warm milk (120 to 130 Degrees)
1/3 cup Margarine or butter, softene
1 Egg
1 cup Packed brown sugar
1/2 cup Margarine or butter
1/4 cup Dark corn syrup
3/4 cup Pecan halves
2 tbsp Margarine or Butter, softened
1/2 cup Chopped pecans
2 tbsp Granulated sugar
2 tbsp Packed brown sugar
1 tsp Ground cinnamon

Instructions:

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.