Sticky Pecan Rolls

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
DOUGH
3/4           cup  milk
1              large  egg
3               cups  bread flour
1/4           cup  packed brown sugar
3/4      teaspoon  salt
2          teaspoons  yeast
FILLING/TOPPING
6        tablespoons  butter -- melted
3/4           cup  packed brown sugar
1 1/2      teaspoons  cinnamon
2/3           cup  chopped pecans

Place all ingredients in your machines fully assembled pan, in the order
specified by your machines manufacturer. Select the dough or manual cycle
and press start. While the machine works, mix together the
filling/topping, divide in half, and set aside. When the cycle is complete
remove the dough, punch it down, and allow to rest for 10 minutes. Then
roll out into a 10 by 15-inch rectangle. Don't worry about exact
measurements; close enough is good enough. Spread half the filling evenly
on the dough. Roll the dough up tightly, beginning on the long edge. Pinch
the edge of the dough into the roll to seal. A little water along that
edge can help seal it. Spread the remaining filling/topping on the bottom
of a 13 by 9 by 2-inch pan. With a very sharp knife, cut the dough roll
into 12 equal pieces, and place them in the pan on top of the mixture.
Space the pieces evenly--they will rise and fill the whole pan. Cover with
a towel and set aside to rise for 30 minutes, or until doubled in size.
Bake in a preheated 375 degree oven for 20 to 25 minutes or until golden
brown. Remove the rolls from the oven and immediately turn them upside
down onto a large platter. Let the pan sit upside down for a minute before
removing it.




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Per Serving (excluding unknown items): 305 Calories; 12g Fat (34.0%
calories from fat); 6g Protein; 45g Carbohydrate; 1g Dietary Fiber; 33mg
Cholesterol; 212mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

Tags: dough, recipe, treat

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