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Title: Gooey Scratch Caramel Rolls
Categories: Dessert Bread
Yield: 12 Rolls
| ROLLS | ||
| 2 1/2 | To 3 1/2 c. All purpose or | |
| Unbleached flour | ||
| 1/4 | c | Sugar |
| 1/2 | ts | Salt |
| 1 | pk | Active dry yeast |
| 1 | c | Milk |
| 1/4 | c | Marg. or butter |
| 1 | Egg | |
| TOPPING | ||
| 1/2 | c | Firmly packed brown sugar |
| 1/2 | c | Marg. or butter, softened |
| 2 | tb | Light corn syrup |
| 1/4 | c | Chopped nuts |
| FILLING | ||
| 2 | tb | Marg. or butter |
| 1/4 | c | Sugar |
| 1 | ts | Cinnamon |
Rolls: Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; blend well. In a small saucepan heat milk and margarine until very warm (120 to 130 F.) Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in an additional 1/2 cup to 1 cup flour until dough pulls away from sides of bowl. On floured surface, knead in remaining 1/2 to 1 cup of flour until dough is smooth and elastic, about 5 minutes. Place in greased bowl; cover loosely with greased plastic wrap and a cloth towel. Let rise until light and doubled in size, about 45 minutes.
Topping: Grease 13x9 inch pan. In small bowl, combine brown sugar, 1/2 cup margarine and corn syrup; blend well. Drop mixture by spoonfuls into greased pan; spread evenly. Sprinkle with nuts. Set aside.
Punch down dough several times to remove all air bubbles. On lightly floured surface, roll dough into 15x12 inch rectangle. Spread with 2 tb. of margarine. In a small bowl, combine 1/4 cup sugar and cinnamon. Sprinkle evenly over dough. Starting with 12 inch side, roll up tightly, pressing seam firmly to seal. Cut into twelve 1 inch slices; place, cut side down, in greased pan. Cover let rise in warm place for about 1 hour or until double in size.
Heat oven to 375 F. Uncover dough. Bake 20 to 30 minutes or until golden brown. Cool in pan 1 minute; invert onto platter. Serve warm.
Nutrition info: 1 roll; 360 calories, protein 6 g., carbo. 50 g., dietary fiber 1 gr., Fat 16 gr.-polyunsaturated 5 gr., saturated 3 gr., Cholesterol 19 mg., sodium 270 mg., potassium 140 mg.
Dietary exchanges: 3 starch & 3 fat.
: From: Pillsbury Classic cookbook Meal Mastered by: Lois Porter
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