Grandmother Stougaard's Caramel Pecan Sweet Rolls recipe

12 servings

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

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 onto 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 onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.