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Dough;
1
package active dry yeast
1
cup hot milk {105 to 115 degrees}
1/3 cup butter
1/3 cup sugar
1/2 tsp. salt
2 eggs
4
cups all-purpose flour
 Combine 2
cups flour and the yeast.( set aside ) In a large bowl add the heated milk,
the sugar, salt, and butter, stir until
butter is almost melted. Add the flour mixture along with the eggs. With mixer
beat on high for 3 minutes. Then using a spoon, stir in the remaining flour, (1
1/2 to 2
cups )until dough forms a ball.
Turn dough onto lightly
floured
surface.
Knead in enough of the remaining flour to make a moderately soft dough that is
smooth and elastic, about 5 minutes. Shape into a ball. Grease
your bowl with cooking spray, place dough in the bowl and turn it over so
that the greased side is up. Cover with a clean dish towel; let rise in warm place until
doubled, about 1 hour.
{ dough is ready if when touched an
impression remains.}
Meanwhile
melt the following ingredients in a small sauce pan and pour into a 9x13 baking dish. Set
aside.
Caramel;
1/3 cup butter
3 Tablespoons light corn syrup
2/3 cup packed brown sugar
2 Tablespoons baking cocoa
1~1/2 cups chopped pecan or walnut
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Next Step
1/2 cup softened butter
2 Tablespoons baking cocoa
1/2 cup white sugar,
1/2 cup packed brown
Punch down dough; divide in
half. Roll out each half into rectangle, about 10x8 inches.
Brush 1/2 of the softened butter
over each rolled dough. Mix the two sugars and cocoa together in a
small bowl, sprinkle sugar mixture over
dough.
Roll up tightly, beginning at the long side. Seal
seams by pinching edges.
Using a new piece of Grandpa's fishing line or dental floss,
or a serrated knife, cut into 1 inch slices. Place slices 1/4 inch apart in 9 by
13 inch baking pan with caramel.
If you have extra, use a second well greased dish. Cover and let rise till
nearly doubled, about 30 to 40 minutes. Preheat oven to 375°. Bake about 30 minutes.
When done, immediately
flip over onto a large cookie sheet with edges or a large tray. Let pan stay over rolls a minute so that the
chocolate runs down over the rolls. Remove pan. let cool a few minutes.
Cut and serve. Enjoy
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The Lighter
Side;
1 cup water
1/3 margarine
3 egg whites |
