Gooey Caramel Rolls

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   By hand, stir in an additional 1/2−1 c flour until dough pulls away from sides of bowl.

4. 4

   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 minutes.

5. 5

   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.

6. 6

   Punch down dough several times to remove all air bubbles. On lightly floured surface, roll dough into 15x12in rectangle. Spread with 2 tbsp butter.

7. 7

   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.

8. 8

   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.

9. 9

   Heat oven to 375F. Uncover dough. Bake 20−30min or until golden brown.

10. 10

    Cool in pan 1min, invert onto platter. Serve warm. Makes about 12 rolls.