Chocolate Caramel Rolls
3 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/3 cup granulated sugar
1/2 teaspoon salt
2 packages active dry yeast
1 cup very warm milk (120F to 130F)
1/3 cup margarine or butter -- softened
1 cup packed brown sugar
1/2 cup margarine or butter
1/4 cup dark corn syrup
3/4 cup pecan halves
2 tablespoons margarine or butter -- softened
1/2 cup miniature semisweet chocolate chips
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
Mix 2 cups of the flour, the cocoa, granulated sugar, salt, and yeast in
large bowl. Add milk, 1/3 cup 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 the remaining flour (dough will be stiff).
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 1/2 hours or until double. (Dough is ready if
indentation remains when touched.)
Heat 1 cup brown sugar and 1/2 cup margarine to boiling in 2-quart saucepan,
stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased
rectangular pan, 13 × 9 × 2 inches. Sprinkle with pecan halves.
Punch down dough. Flatten with hands or rolling pin into rectangle, 15 × 10
inches, on lightly floured surface. Spread with 2 tablespoons margarine. Mix
chocolate chips, 2 tablespoons brown sugar and the cinnamon; sprinkle evenly
over margarine. Roll 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.
Heat oven to 350 F.
Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down into
heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over
rolls; remove pan.
Yield: 15 servings.
Per Serving: 391 Calories; 19g Fat (41.0% calories from fat); 6g Protein; 54g
Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 236mg
Sodium. ++++ Exchanges: 1 1/2 Grain (Starch); 3 1/2 Fat; 2 Other Carbohydrates.