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3 1/2 to 4 cups all-purpose or bread flour
1/3 cup sugar
1 teaspoon salt
2 packages regular or quick active dry yeast (4 1/2 tsp)
1 cup very warm milk (120 to 130*)
1/4 cup butter or stick margarine, softened**
1 large egg
Caramel Topping (see recipe)
1 cup pecans halves (4 ounces), if desired
2 tablespoons butter or stick margarine, softened **
1. Mix 2 cups of the flour, the sugar, salt and yeast in large bowl. Add warm milk, 1/4 cup butter and the egg. Beat with electric mixer 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.
2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched.
3. Make Caramel Topping. Pour into ungreased rectangular pan, 13 X 9 X 2 inches. Sprinkle with pecan halves. Make Filling.
4. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15 X 10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with Filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices with dental floss or a sharp ser-rated knife. Place slightly apart in pan. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.
5. Heat oven to 350°.
6. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes; immediately turn upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.
1 cup packed brown sugar
1/2 cup butter or stick margarine, softened**
1/4 cup corn syrup
Heat brown sugar and butter to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup.
1/2 cup chopped pecans or raisins, if desired
1/4 cup granulated or packed brown sugar
1 teaspoon ground cinnamon
Mix all ingredients.
*If using self-rising flour, omit salt.
**Spreads with at least 65% vegetable oil can be used.
Lighter Caramel Sticky Rolls: For 4 grams of fat and 220 calories per serving, make as directed, except omit Caramel Topping and pecan halves. Line pan with aluminum foil; spray with cooking spray. Drizzle 1 cup caramel ice-cream topping over foil (heat topping slightly if it is stiff). Continue as directed in steps 4, 5 and 6, except omit chopped pecans from Filling.
Bread Machine Directions: Use ingredients listed above, except use 3 1/2 cups bread flour, 1 1/2 teaspoons yeast and 1 cup room-temperature water for the warm milk. Measure carefully, placing all ingredients except Caramel Topping, pecan halves, Filling and 2 tablespoons softened butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle; do not use delay cycle. Remove dough from pan. Continue as directed in step 3 for shaping, rising and baking. Rising time may be shorter because dough will be warm when removed from bread machine.
Do-Ahead Caramel Sticky Rolls: After placing slices in pan, cover tightly with plastic wrap or aluminum foil and refrigerate 4 to 24 hours. Before baking, remove from refrigerator; remove plastic wrap or foil and cover loosely with plastic wrap. Let rise in warm place about 2 hours or until double. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.
Cinnamon Rolls: Omit Caramel Topping and pecan halves. Grease bottom and sides of rectangular pan, 13 X 9 X 2 inches, with shortening. Place dough slices in pan. Let rise and bake as directed in steps 4, 5 and 6, except do not turn pan upside down. Remove rolls from pan to wire rack. Cool 10 minutes. Drizzle rolls with Vanilla Glaze if desired.
TIP: To cut even slices, place a piece of dental floss or heavy thread under the roll, bring ends of floss up and crisscross at top of roll, then pull ends in opposite directions. Or cut with a sharp serrated knife.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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