Gooey Caramel Rolls
3 1/2 c flour
1/4 c sugar
1/2 tsp salt
1 pkg active dry yeast
1 c milk
1/4 c butter
1/2 c softened butter
1/2 c firmly packed brown sugar
2 tbsp light corn syrup
1/4 c chopped nuts
2 tbsp butter
1/4 c sugar
1 tsp cinnamon
Lightly spoon flour into measuring cup, level off. In large bowl,
combine 1 1/2 c flour, 1/4 c sugar, salt and yeast, blend well. In
small saucepan, heat 1 c milk and 1/4 c margarine until very warm
(120F). Add warm liquid and egg to flour mixture. Blend at low
speed until moistened, then beat 2 minutes at med speed. By hand,
stir in an additional 1/2-1 c flour until dough pulls away from
sides of bowl.
On floured surface, knead in remaining 1/2-1 c flour until dough
is smooth and elastic, about 5 minutes. Place in greased bowl,
cover loosely with greased plastic wrap and cloth towel. Let rise
in warm place (80F) until light and doubled in size, about 45
Grease 13x9in pan. In small bowl, combine brown sugar, 1/2 c butter
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 15x12in rectangle. Spread with 2
tbsp butter. In small bowl, combine 1/4 c sugar and cinnamon.
Sprinkle evenly over dough. Starting with 12in side, roll up tightly,
pressing seam firmly to seal. Cut into twelve 1in slices, place,
cut side down, in greased pan. Cover, let rise in warm place until
light and doubled in size, about 1 hour.
Heat oven to 375F. Uncover dough. Bake 20-30min or until golden
brown. Cool in pan 1min, invert onto platter. Serve warm. Makes
about 12 rolls.