Caramel Pecan Rolls

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

1 pkg. Active Dry Yeast
3/1/4 to 3/1/2 cups Gold Medal Flour
1 cup warm water (105 to 115)
1/3 cup Fleischmann’s Margarine, melted
½ cup granulated sugar
½ cup brown sugar (packed)
1 tsp. salt
1 tbsp. corn syrup
2 tbsp. margarine, softened
1 egg
2 tsp. cinnamon
2/3 cup pecan halves

Instructions:

*To measure flour, dip nested dry measuring cups into flour, level off with straight-edged spatula OR sift if you wish.

In mixing bowl, dissolve yeast in warm water (105 to 115 F) Stir in ¼ cup sugar, salt, 2 tbsp. margarine, egg and 2 cups of flour; beat until smooth. With spoon or hand, work in enough remaining flour until dough is easy to handle. Place greased-side-up in greased bowl; cover tightly. Refrigerate overnight or up to 4 or 5 days.

Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong pan, 13X9/1/2X2”. Combine ½ cup sugar and cinnamon. On floured board, roll dough into 15X9” oblong. Spread with melted margarine and sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at wide side. Seal edge well. Cut into 1” slices and place in prepared pan. Cover; let rise in warm place(85F) until double, about 1/1/2 hr. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.) Heat oven to 375F (quick mod.). Bake 25 to 30 min. Makes 15 rolls.