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Grandma Blair's Pecan Caramel Rolls

Source of Recipe


from FoodTV, courtesy Ted Wagner






List of Ingredients



• 1 pkg. dry yeast
  
• 1 c. warm water
  
• 1/4 c. sugar
  
• 1 tsp. salt
  
• 2 Tbsp. melted margarine
  
• 1 egg
  
• 3 1/4 to 3 1/2 c. flour
  
• 1/3 c. margarine
  
• 1/2 c. brown sugar
  
• 1 Tbsp. corn syrup
  
• 2/3 to 1 c. pecan halves
  
• 1/2 c. sugar
  
• 2 tsp. freshly grated cinnamon
  






Instructions



1. In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 c. sugar, salt, 2 Tbsp. margarine, egg, and 2 c. flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in greased bowl. Cover tightly and refrigerate overnight, or up to 4-5 days.
   
   
2. Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9x13" pan. Combine 1/2 c. sugar and fresh ground cinnamon (grind in coffee mill, sift to take out the chunks). On floured board, roll out the dough into about a 9x15" shape. Spread sugar and cinnamon mix over the dough.
   
   
3. Begin rolling the dough by tightly starting with the long side. Seal the edges when the dough is rolled.
   
   
4. Cut into 1-inch slices and place in the prepared pan. Cover with damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in preheated 375 degree oven for 25-30 minutes. Remove from oven and IMMEDIATELY turn upside down onto a platter.