Caramel-Pecan Sticky Rolls

 

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 butter or margarine, softened

1

egg

1

cup packed brown sugar

1/2

cup butter or margarine, softened

1/4

cup dark corn syrup

1

cup pecan halves (4 oz)

2

tablespoons butter or margarine, softened

1/2

cup chopped pecans or raisins, if desired

1/4

cup granulated 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 butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping the 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 Heat 1 cup brown sugar and 1/2 cup butter to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecan halves.
• 4 Punch down dough. Flatten with hands or rolling pin into rectangular, 15x10 inches, on lightly floured surface. Spread with 2 tablespoons butter. Mix chopped pecans, 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over butter. 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.
• 5 Heat oven 350°F.
• 6 Bake 30 to 35 minutes or until golden brown. Immediately turn upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan.