Grandmother Stougaard's Caramel Pecan Sweet Rolls
Recipe information
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Cooking:
30 min.
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Servings per container:
12
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Ingredients for - Grandmother Stougaard's Caramel Pecan Sweet Rolls

1. Milk - ½ cup
2. White sugar - ½ teaspoon
3. Salt - ½ teaspoon
4. Margarine - ¼ cup
5. Warm water (110 degrees F) - ⅛ cup
6. Active dry yeast - 1 (.25 ounce) envelope
7. Egg - 1
8. All-purpose flour, or as needed - 2 ½ cups
9. Margarine, softened - 2 tablespoons
10. White sugar - ¼ cup
11. Ground cinnamon - 1 teaspoon
12. Light corn syrup - 2 tablespoons
13. Water - 1 ½ tablespoons
14. Margarine - 3 tablespoons
15. Packed brown sugar - ¾ cup
16. Pecan halves - ½ cup

How to cook deliciously - Grandmother Stougaard's Caramel Pecan Sweet Rolls

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.