Caramel Rolls:
1/2 cup packed brown sugar
1/2 cup butter or margarine
36 pecan halves
2 cups Original Bisquick
1/2 cup cold water
2 tablespoons butter or margarine, softened
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1. heat oven to 450 degrees F. Place 2 teaspons brown sugar, 2 teaspoons butter and 3 pecan havles in each of 12 regular sized muffin cups; place in oven until melted.
2. Stir bisquick and cold water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on surface sprinkled with bisquick.. Knead five times. Roll dough into rectangle, 15x9 inches. Spread rectangle with 2 tablespoons butter; sprinkle with 1/4 cups brown sugar and the cinnamon. Roll up tightly, beginning at the 15 inches side; pinch edge of dough into roll to seal. Cut into twelve 1 1/4 inch slices. Place slices into muffin cups.
3. Bake about 10 minutes or until golden brown. Immediately turn pan upside down onto heatproof serving plate. Leave pan over rolls a minute.
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