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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 (120° to 130°)
1/3 cup margarine or butter, softened
1 egg
1 cup packed brown sugar
1/2 cup margarine or butter
1/4 cup dark corn syrup
3/4 cup pecans halves
2 tablespoons margarine or butter, softened
1/2 cup miniature semisweet chocolate chips
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1. 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).
2. 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.)
3. 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 x 9 x 2 inches. Sprinkle with pecan halves.
4. Punch down dough. Flatten with hands or rolling pin into rectangle, 15 x 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.
5. Heat oven to 350°.
6. 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.
1 ROLL: Calories 390 (Calories from Fat 160); Fat 18g (Saturated 4g); Cholesterol 15mg; Sodium 260mg; Carbohydrates 54g (Dietary Fiber 3g); Protein 6g.
1/2 cup baking cocoa
1/3 cup granulated sugar
1/2 teaspoon salt
2 packages active dry yeast
1 cup very warm milk (120° to 130°)
1/3 cup margarine or butter, softened
1 egg
1 cup packed brown sugar
1/2 cup margarine or butter
1/4 cup dark corn syrup
3/4 cup pecans halves
2 tablespoons margarine or butter, softened
1/2 cup miniature semisweet chocolate chips
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1. 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).
2. 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.)
3. 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 x 9 x 2 inches. Sprinkle with pecan halves.
4. Punch down dough. Flatten with hands or rolling pin into rectangle, 15 x 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.
5. Heat oven to 350°.
6. 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.
1 ROLL: Calories 390 (Calories from Fat 160); Fat 18g (Saturated 4g); Cholesterol 15mg; Sodium 260mg; Carbohydrates 54g (Dietary Fiber 3g); Protein 6g.
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