I'd dump the dough out and usually take a rolling pin and roll it out, sprinkle on the filling and roll it up. Then I use dental floss to cut them into rolls (just slide it under the dough, cross it on top, wrap around your hands to get a good grip and pull outward - it'll cut nice and clean and not squish the rolls very much), put them in the pan and let them rise once more before baking. You could easily make a "monkey bread" or pull-apart out of either breadmaker dough or frozen dough too. Cut the dough into pieces, dip in butter, roll in cinnamon sugar or a glaze and put it into a bundt pan or an angel food cake pan.

Yum, I love caramel, too! Don't get me wrong, I like chocolate, but LOVE caramel! If you can stand a couple more.... Chocolate Turtle Torte Source: St Paul Hotel Crust: 3-2/3 c pecans 1-1/4 c sugar 7T unsalted butter In food processor blend pecans and sugar, add melted butter in steady stream until combined well. Turn out mixture into a 12" tart pan with removable bottom. Press to 1/8" thickness on bottom and 3/8" on sides. Bake at 350F for approximately 20-25 minutes or until lightly toasted. Cool. Filling: 1lb semi sweet chocolate 2 c heavy whipping cream Bring cream to a boil and pour over coarsely chopped chocolate. Mix until chocolate is melted and mixture is combined well. Pour into cooled crust and refrigerate for 3 hours or up to overnite. Caramel Sauce: 4oz unsalted butter 1 c sugar 1 c heavy whipping cream 3/4 c crushed pecans (for garnish) In heavy saucepan melt butter, add sugar and cook until dark brown (not burnt). Add cream and remove from heat. Mix thoroughly until mixture turns a rich golden color. Drizzle over slices of torte and serve. Sandies by the Sea 2 cups all-purpose flour 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 2/3 cup firmly-packed light brown sugar 1 large egg 1 teaspoon pure vanilla extract 1 cup pecans, lightly toasted and very finely ground* 20 caramel candies 3 tablespoons cream or whole milk 2 to 3 tablespoons large crystal sea salt or fleur de sel, as needed** 1 cup chopped bittersweet chocolate or semisweet chocolate morsels 1.Combine flour and salt in bowl; set aside. 2.In a mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat to blend. Add dry ingredients in batches, mixing between each. Stir in ground pecans. Cover and chill dough until firm. 3.Preheat oven to 350�F (175�C). Line baking sheets with parchment paper or butter the sheets. 4.Roll dough into 1-inch balls with floured hands. Place on baking sheet at least one inch apart, and form a cavity in center of each ball with thumb. Bake for 13 to 15 minutes or until bottoms are brown and set. 5.Remove cookies from oven; cool briefly on baking sheet. Transfer with a metal spatula to a wire cooling rack set over a piece of parchment paper. 6.Melt caramel candies and cream together in a saucepan over low heat, stirring frequently. Fill center of each cookie with approximately 1/2 teaspoons of caramel. Sprinkle warm centers evenly with sea salt, and let sit until firm. 7.Place chocolate in plastic bag in a bowl, heat on medium at 30-second intervals in microwave. Massage between each interval until melted. Cut a small hole in bottom corner of bag, drizzle chocolate across each cookie; add additional salt if desired and allow cookies to sit until chocolate has become firm. Makes about 4 dozen. *To toast pecans, place nuts in a single layer in an ungreased shallow pan. Bake at 350�F (175�C) for 5 to 10 minutes or until golden brown. Remove from pan to cool. Finely chop cooled nuts in a food processor or blender. Linda

Never thought to use them for burgers....but I'll bet they would be fantastic. Add the soda in small amounts? Tell me again.....because the foaming made a mess! glad you liked them...I did too.\ And, Lou....tell he how similar this recipe is to your recipe....except that both contain flour and yeast...\ Here's Lou's recipe, in case anyone misplaced it. Luigi�s - - - Braided, Plaited Bread or Dough for Cinnamon Buns Etc. 2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk 1 1/3 cup of Sugar 3 large eggs- beaten (save � egg w. a little milk for basting ) 1 tablesp.+ of Vanilla - - � cup + of oil - - � teasp. Salt 2 packs of Fleischmans Active dry yeast AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesn�t stick to your hands. I now substitute a cup of WW Flour. Makes it more tender. Stir the yeast in a 1/3 cup of warm water w. � spoon of sugar, to test it for raising. In a large mixing bowl, or (KA mixer) place the warm milk ( not hot ) add the sugar ,vanilla , salt & eggs Beat until the sugar is dissolved and add the Yeast and mix well. Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes. Add flour until you make a " soft " Ball of dough that doesn�t stick to your hands. Don�t make it too stiff , try to keep it a "soft dough." On the Work Top, Sprinkle some flour under the ball and Knead it until smooth. Place it in a large bowl, Rub some oil on top. Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it. Place a pan of hot water on the bottom shelf. Then place the dough bowl in the oven to rise. When ( doubled ) deflate and put it out of the bowl onto a floured worktop. Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ). Divide each piece into 3. Roll each of these 3 pieces into the shape of a sweet potato ( about 12 in long ). With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you , twist each piece clockwise about 8 times and lay them down so you can Platt or Braid them and stick the other ends together There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things. Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans. Preheat the oven to 400 deg. Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan. Baste them with the egg mix and rotate them back into the oven and ( Turn temperature down to 325 deg.) Baste again when they are a dark tan. Cook till a rich brown, mahogany color. Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!! This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool . But it do look great !!! & Professional This dough can also be used for Cinnamon Buns . I use it for Bagels too. I like the Hardly Noticeable, sweet taste.

Well Patti you put a smile on my face today! Thank you. Glad you enjoyed them. DH was just asking me yesterday if I was making them this week-end. I have company here also. I dont know if I will get them made or not, so eat one for me please?! LOL