Caramel-Pecan Sticky Rolls (lighter recipe)

 

3 1/2

to 4 cups Gold Medal® all-purpose flour or Better for Bread™ flour

1/3

cup granulated sugar

1

teaspoon salt

2

packages regular or quick active dry yeast

1

cup very warm milk, (120°F to 130°F )

1/3

cup stick margarine, softened

1

egg

2

tablespoons stick margarine, softened

1/2

cup chopped pecans or raisins, if desired

1/4

cup granulated sugar or packed brown sugar

1

teaspoon ground cinnamon

• 1 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 with electric mixer on low speed 1 minute, scaping bowl frequently. Beat on medium speed 1 minute, scaping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
• 2 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 hour 30 minutes or until double. Dough is ready if indentation remains when touched.
• 3 Grease bottom and sides of rectangular pan, 13x9x2 inches. Punch down dough. Flatten with hands or rolling pin into rectangle, 15x10 inches, on lightly floured surface. Spread with 2 tablespoons margarine. Mix pecans, 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over margarine. 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. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double.
• 4 Heat oven to 350°F.
• 5 Bake 30 to 35 minutes or until golden brown. Remove from pan to wire rack. Cool 10 minutes. Serve warm.