-
1
First, make caramel base.
-
2
Combine ingredients in saucepan and heat slowly, stirring often.
-
3
When mixture starts to bubble, pour into baking pan (long cake size).
-
4
In a mixing bowl, combine 1 1/2 cups of the flour and the yeast.
-
5
Heat soy milk, sugar, shortening and salt, until just warm.
-
6
Stir constantly until shortening is almost melted.
-
7
Add this to the dry mixture and then add egg substitute.
-
8
Beat at low speed for 1/2 minute, scraping bowl.
-
9
Beat 3 minutes at high speed.
-
10
By hand, stir in remaining flour to make a soft dough.
-
11
Shape into ball.
-
12
Place in lightly greased bowl; turn once to grease surface.
-
13
Cover and let rise in warm place till double, 1 1/2 to 2 hours.
-
14
Punch down and turn out onto floured surface.
-
15
Cover and let rest for 10 minutes.
-
16
Roll dough into 24x16-inch rectangle.
-
17
Brush with 1/2 cup melted margarine, and then sprinkle with brown sugar-cinnamon mix.
-
18
Roll as for jelly roll, starting with long edge.
-
19
Seal and cut into 1-inch slices.
-
20
Place rolls, cut side down, into baking pan.
-
21
Let rest in warm place until double, 30 to 45 minutes.
-
22
Bake at 375 degrees for around 20 minutes.
-
23
Rolls should be golden.
-
24
Let cool around 5 minutes, and then invert pan on rack or tray.
