Grandmother Stougaard's Caramel Pecan Sweet Rolls

Ingredients

• 0.5 cups milk
• 0.25 cups margarine
• 0.5 teaspoons salt
• 0.13 cups warm water , 110 degrees F
• 0.5 teaspoons white sugar
• 1 , .25 ounce
• 1 egg
• 2.5 cups all-purpose flour , or as needed
• 2 tablespoons margarine , softened
• 0.25 cups white sugar
• 1 teaspoon ground cinnamon
• 0.75 cups packed brown sugar
• 3 tablespoons margarine
• 2 tablespoons light corn syrup
• 1.5 tablespoons water
• 0.5 cups pecan halves

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Place in an oiled bowl and turn to coat. Cover bowl; let rise until doubled in volume, 1 to 2 hours.

5. 5

   Punch down dough and let rest on the counter while you prepare the caramel topping.

6. 6

   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 9x9-inch baking dish. Top with pecan halves, placed in rows facing upside down. Set aside.

7. 7

   Roll out dough on a lightly floured surface to a 9x12-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.

8. 8

   Preheat the oven to 350 degrees F (175 degrees C).

9. 9

   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.