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Add a photoRaciónes: 12
Ingredientes
- 3 1/2 c. All-purpose* or possibly bread flour, up to 4
- 1/3 c. Granulated sugar
- 1 tsp Salt
- 2 pkt Regular or possibly quick active dry yeast
- 1 c. Very hot lowfat milk, (120 F to 130 F)
- 1/3 c. Stick margarine or possibly butter, softened**
- 1 lrg Egg
- 1 c. Packed brown sugar
- 1/2 c. Stick margarine or possibly butter, softened
- 1/4 c. Dark corn syrup
- 1 c. Pecan halves, (4 ounces)
- 2 Tbsp. Stick margarine or possibly butter, softened**
- 1/2 c. Minced pecans or possibly raisins, if you like
- 1/4 c. Granulated or possibly packed brown sugar
- 1 tsp Grnd cinnamon
Direcciones
- Mix 2 c. of the flour, 1/3 c. granulated sugar, the salt and yeast in large bowl. Add in hot lowfat milk, 1/3 c. margarine and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in sufficient remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 5 min or possibly till smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in hot place about 1 hour 30 min or possibly till double. Dough is ready if indentation remains when touched.
- Heat 1 c. brown sugar and 1/2 c. margarine to boiling in 2-qt saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13 x 9 x 2 inches. Sprinkle with pecan halves.
- Punch down dough. Flatten with hands or possibly rolling pin into rectangle, 15 x 10 inches, on lightly floured surface. Spread with 2 Tbsp. margarine.
- Mix minced pecans, 1/4 c. granulated sugar and the cinnamon; sprinkle proportionately over margarine. Roll rectangle up tightly, beginning at 15-inch side. Healthy pinch edge of dough into roll to seal. Stretch and shape till even.
- Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in hot place about 30 min or possibly till double.
- Heat oven to 350 F.
- Bake 30 to 35 min or possibly till golden. Immediately turn upside down onto heatproof tray or possibly serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan. Serve hot.
- * If using self-rising flour, omit salt.** Spreads with at least 65% vegetable oil can be substituted.
- VARIATION: Lighter Caramel-Pecan Sticky Rolls: For less fat and fewer calories per serving omit 1 c. brown sugar 1/2 c. margarine, the corn syrup, pecan halves and omit heating brown sugar margarine, corn syrup and pecans.
- Line pan with aluminum foil; spray with nonstick cooking spray. Drizzle 3/4 c. light caramel ice cream topping over foil. Sprinkle with 2/3 c. minced pecans. Continue as directed in steps 4, 5 and 6 except omit the minced pecans from the filling
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 12 servings | |
| Calories 322 | |
| Calories from Fat 178 | 55% |
| Total Fat 20.43g | 26% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 2.7g | |
| Cholesterol 18mg | 6% |
| Sodium 389mg | 16% |
| Potassium 94mg | 3% |
| Total Carbs 35.51g | 9% |
| Dietary Fiber 0.8g | 3% |
| Sugars 30.78g | 21% |
| Protein 1.92g | 3% |
