Recipe

Caramel-Pecan Sticky Rolls (from Betty Crocker)

Dough
3 1/2 to 4 cups all-purpose or bread flour
1/3 cup granulated sugar
1 teaspoon salt
2 packages regular or quick active dry yeast (or 4 1/2 teaspoons)
1 cup very warm milk (120-130 degrees)
1/3 cup stick margarine or butter, softened
1 large egg

Caramel Sauce
1 cup packed brown sugar
1/2 cup stick margarine or butter, softened
1/4 cup dark corn syrup
1 cup pecan halves

Filling
2 tablespoons stick margarine or butter, melted (I use more)
1/2 cup chopped pecans
1/2 cup granulated or packed brown sugar ( I use more)
1 teaspoon cinnamon

1. Mix 2 cups of the flour, 1/3 cup granulated sugar, and salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat with electric mixer on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.

2. turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. cover and let rise in warm place about 1 hour and 30 minutes or until double (mine only takes about an hour). Dough is ready if indentation remains when touched.

3. Heat 1 cup brown sugar and 1/2 cup margarine to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13X9X2 inches. Sprinkle with pecan halves.

4. Punch down dough. Flatten with hands or rolling pin into rectangle, 15 X10 inches, on lightly floured surface. Spread with 2 tablespoons margarine. Sprinkle on cinnamon and sugar. Roll rectangle up tightly, beginning at 15 inch edge. Cut into 12 equal pieces and place in pan. Cover and let rise in a warm place about 30 minutes or until double. (I don't let it rise until double because they get too airy, I just let them rise until they fill the pan.)

*we don't like nuts in ours so I don't add them.