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Carmel Rolls
1 c water
1 egg
3 c bread flour
4 tbs Sugar
3 tbs powdered milk
1 1/2 tsp Salt
5 tbs Butter
2 tsp rapid rising yeast

Place all ingredients in bread machine in order given. Set on dough setting - turn machine on. When machine has finished remove dough from pan, place on lightly floured surface. Pat dough into a rectangle. Spread with butter and sprinkle lightly with cinnamon. Crumble about 1/2 cup brown sugar all over. Roll up jelly roll style and seal edge. To make caramel, melt 1 stick of margarine and add 1 cup of brown sugar and 1 cup of vanilla ice cream. Bring to a boil and boil for a couple minutes. Remove from stove and pour into a lightly greased 9x13
inch pan. Cut roll into 12 equal size rolls and place in prepared pan of caramel. Let rolls  rise until doubled, about 45 minutes. Bake in preheated 350° oven for approximately 20 to 25 minutes, or until golden brown. Makes 12 rolls.
Recipe featured in Bread Daily on 10/04/01.