Caramel Rolls

1/2 cup packed brown sugar
1/2 cup margarine or butter
36 pecan halves
2 cups Bisquick baking mix
1/2 cup cold water
2 tablespoons margarine or butter, softened
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

Heat oven to 425 degrees. Place 2 teaspoons brown sugar, 2 teaspoons margarine and 3 pecan halves in each of the 12 muffin cups, 2 1/2 x 1 1/4-inches; place in oved until melted.

Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covred board. Knead 5 times. Roll dough into rectangle, 15 x 9 inches. Spread rectangle with 2 tablespoons margarine.

Mix 1/4 cup brown sugar and the cinnamon; sprinkle over rectangle. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into twelve 1 1/4 inch slices.

Place slices, cut sides down, in muffin cups. Bake until golden brown, about 15 minutes. Immediately invert pan on heatproof serving plate; leave pan over rolls a few minutes. 1 dozen rolls.


Carmel-Apple Rolls:
Prepare as directed except---sprinkle 1 cup finely chopped apple (about 1 medium) over rectangle before rolling up. Refrigerate any remaining Rolls.

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