Oster 4807 User Guide

Caramel-Pecan Rolls

Dough:

cup water

1 tablespoon margarine or butter, softened

cups Gold

Better for

flour

3 tablespoons

sugar

teaspoon salt

teaspoons regular active dry yeast

O R

2 teaspoons bread

yeast or

active dry yeast

Topping:

cup

stick) margarine or butter,

cup packed brown sugar

. .

I tablespoon corn syrup

cup pecan

cup granulated sugar

teaspoons ground cinnamon

tablespoons

margarine or butter, softened

3. Mix

cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pin into

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;

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

or tray. Let pan remain a minute so caramel can

over rolls. 9

rolls.

all Dough ingredients in bread pan in the order listed.

SWEET DOUGH cycle.

2. Grease

square pan. Mix

cup margarine, the brown sugar, corn syrup

halves. Spread mixture in pan.