Grandma Blair's Pecan Caramel Rolls
- 1 package dry yeast
- 1 cup warm water
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 tablespoons melted margarine
- 1 egg
- 3 1/4 to 3 1/2 cups flour
- 1/3 cup margarine
- 1/2 cup brown sugar
- 1 tablespoon corn syrup
- 2/3 to 1 cup pecan halves
- 1/2 cup granulated sugar
- 2 teaspoon freshly ground cinnamon
In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups 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 a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.
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Recipe courtesy of Ted Wagner