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1
In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
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2
In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
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3
Add to flour mixture.
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4
Add egg.
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5
Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl.
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6
Beat on high speed for 3 minutes.
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7
Stir in the remaining flour.
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8
Divide dough into halves or quarters.
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9
To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
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10
Or, to freeze, wrap the portions in plastic wrap and place in freezer bags.
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11
Seal, label, and freeze for up to 3 months.
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12
To use let dough stand at room temperature about 2 1/2 hours or till thawed.
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13
(Or, thaw overnight in the refrigerator.
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14
).
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15
To make caramel rolls, use 1/4 of the above recipe.
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16
On a floured surface roll or pat dough into a 6 inch square.
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17
Melt 1 teaspoon margarine or butter, brush atop dough.
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18
In a bowl combine sugar or brown sugar and cinnamon.
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19
Sprinkle over dough.
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20
If desired, sprinkle dough with nuts or chocolate pieces.
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21
Roll up dough starting from any side.
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22
Pinch seam to seal.
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23
Cut roll into 6 slices.
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24
Melt 2 tablespoons margarine or butter in a small saucepan.
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25
Stir in the brown sugar and light corn syrup or maple-flavored syrup.
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26
Cook and stir just till blended.
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27
Pour into greased 8X4X2 loaf pan.
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28
Sprinkle nuts evenly in the bottom of pan.
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29
Place slices cut side down in loaf pan.
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30
Cover, let rise in a warm place till nearly double (about 30 minutes).
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31
Bake in a 375 oven about 20 minutes or till golden.
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32
Invert rolls onto a wire rack or serving plate.
