grandmother stougaard's caramel pecan sweet rolls

Ingredients

• Servings: 12
• 1/2 cup milk
• 1/2 teaspoon white sugar
• 1/2 teaspoon salt
• 1/4 cup margarine
• 1/8 cup warm water (110 degrees f)
• 1 (.25 ounce) envelope active dry yeast
• 1 egg
• 2 1/2 cups all-purpose flour, or as needed
• 2 tablespoons margarine, softened
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons light corn syrup
• 1 1/2 tablespoons water
• 3 tablespoons margarine
• 3/4 cup packed brown sugar
• 1/2 cup pecan halves

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 3 hrs 30 mins


• pour the milk into a small saucepan, and set over medium heat. heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. allow to cool to lukewarm.
• place 1/8 cup of warm water in a small bowl. stir in 1/2 teaspoon sugar. sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
• in a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. add egg, and mix well. use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. place in an oiled bowl, and turn once to coat the top. cover, and let rise until doubled in size, 1 to 2 hours.
• punch down dough, and let rest on the counter while you prepare the caramel topping. in a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. spread an even layer the bottom of a 9x9 inch baking dish. place pecan halves upside down in rows over the sugar mixture. set aside.
• on a lightly floured surface, roll dough out to a 9x12 inch rectangle spread with 2 tablespoons of margarine. mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. roll the dough up starting at the long end to form a log. pinch the seam together to seal. cut the roll into 1 inch rounds. place the rounds into the prepared baking dish. set in a warm place to rise until doubled, about 30 minutes.
• preheat the oven to 350 degrees f (175 degrees c). bake rolls for 20 to 25 minutes in the oven, until golden brown. invert baking pan a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.