Prep Time:
45 mins
Cook Time:
30 mins
Additional Time:
1 hr 45 mins
Total Time:
3 hrs
Servings:
12
Yield:
1 dozen rolls
Ingredients
Directions
Heat milk in a small saucepan over medium heat just until a skin starts to form on the top; remove from heat. Stir in ¼ cup margarine and salt. Cool until lukewarm.
Place ⅛ cup warm water in a small bowl; stir in ½ teaspoon white sugar. Sprinkle yeast over surface; let stand until foamy, 5 to 10 minutes.
Beat cooled milk and yeast mixtures together in a large bowl with an electric mixer on medium speed for 2 minutes. Add egg; beat well. Stir in flour, ½ cup at a time, using a large wooden spoon, mixing well after each addition until a dough forms; transfer to a floured surface. Knead dough until smooth and elastic, adding more flour if necessary, about 8 minutes.
Place in an oiled bowl and turn to coat. Cover bowl; let rise until doubled in volume, 1 to 2 hours.
Punch down dough and let rest on the counter while you prepare the caramel topping.
Combine brown sugar, 3 tablespoons margarine, corn syrup, and 1 ½ tablespoons water in a medium bowl until smooth; spread an even layer in the bottom of a 9×9-inch baking dish. Top with pecan halves, placed in rows facing upside down. Set aside.
Roll out dough on a lightly floured surface to a 9×12-inch rectangle; spread with 2 tablespoons margarine. Combine ¼ cup white sugar and cinnamon in a small bowl; sprinkle over margarine. Roll up dough to form a log, starting at one long end. Pinch seam together to seal. Cut roll into 1-inch rounds; place rounds into the prepared baking dish. Set in a warm place to rise until doubled in volume, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until golden brown, 20 to 25 minutes. Place a cutting board or a clean cookie sheet over baking dish and invert to release rolls while still warm so caramel topping is on top.
Nutrition Facts (per serving)
| 294 | Calories |
| 13g | Fat |
| 42g | Carbs |
| 4g | Protein |
