Grandmother Stougaard's Caramel Pecan Sweet Rolls

Recipe View Warm the milk in a small saucepan over medium heat until a skin begins to form on the surface (about 3-5 minutes). Remove from heat and stir in ¼ cup margarine and salt. Allow to cool until lukewarm.

Recipe View In a small bowl, combine ⅛ cup warm water and ½ teaspoon white sugar. Sprinkle yeast over the surface and let stand until foamy (5-10 minutes).

Recipe View In a large bowl, beat together the cooled milk mixture and yeast mixture with an electric mixer on medium speed for 2 minutes. Add the egg and beat well. Gradually stir in the flour, ½ cup at a time, using a large wooden spoon, mixing well after each addition until a dough forms. Transfer the dough to a floured surface.

Recipe View Knead the dough until smooth and elastic, adding more flour if necessary (about 8 minutes).

Recipe View Place the dough in an oiled bowl, turning to coat. Cover the bowl and let rise until doubled in volume (1-2 hours).

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

Recipe View In a medium bowl, combine the brown sugar, 3 tablespoons margarine, corn syrup, and 1 ½ tablespoons water until smooth. Spread an even layer in the bottom of a 9x9-inch baking dish. Top with pecan halves, arranged in rows facing upside down. Set aside.

Recipe View Roll out the dough on a lightly floured surface to a 9x12-inch rectangle. Spread with 2 tablespoons softened margarine. In a small bowl, combine ¼ cup white sugar and cinnamon. Sprinkle the mixture over the margarine.

Recipe View Roll up the dough tightly to form a log, starting at one long end. Pinch the seam together to seal. Cut the roll into 1-inch rounds and place the rounds into the prepared baking dish. Set in a warm place to rise until doubled in volume (about 30 minutes).

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

Recipe View Bake in the preheated oven until golden brown (20-25 minutes). Place a cutting board or a clean cookie sheet over the baking dish and invert to release the rolls while still warm so the caramel topping is on top.