Grandmother Stougaard's Caramel Pecan Sweet Rolls

Name: Grandmother Stougaard's Caramel Pecan Sweet Rolls
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 7 grams envelope active dry yeast; 177 milliliters packed brown sugar; 2 Tbsps light corn syrup; 1 egg; 1 teaspoon ground cinnamon; 3 Tbsps margarine; 118 milliliters milk; 118 milliliters pecan halves; 1 teaspoons salt; 30 milliliters warm water (110 degrees F); 2 Tbsps water; 59 milliliters white sugar

Grandmother Stougaard's Caramel Pecan Sweet Rolls

Grandmother Stougaard's Caramel Pecan Sweet Rolls requires roughly 3 hours and 30 minutes from start to finish. This recipe makes 12 servings with 146 calories, 1g of protein, and 7g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. If you have active yeast, egg, water, and a few other ingredients on hand, you can make it.

Instructions

Pour the milk into a small saucepan, and set over medium heat.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Margarine

Salt

Equipment you will use

Stove

Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar.

Ingredients you will need

Sugar

Water

Equipment you will use

Bowl

Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.

Ingredients you will need

Yeast

In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed.

Ingredients you will need

Yeast

Milk

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Dough

All Purpose Flour

Egg

Equipment you will use

Wooden Spoon

Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.

Equipment you will use

Bowl

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.

Ingredients you will need

Caramel Sauce

Brown Sugar

Corn Syrup

Margarine

Dough

Punch

Water

Equipment you will use

Bowl

Spread an even layer onto the bottom of a 9x9 inch baking dish.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

Place pecan halves upside down in rows over the sugar mixture. Set aside.

Ingredients you will need

Pecan Halves

Sugar

On a lightly floured surface, roll dough out to a 9x12 inch rectangle

Ingredients you will need

Dough

Roll

Spread with 2 tablespoons of margarine.

Ingredients you will need

Margarine

Spread

Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine.

Ingredients you will need

Margarine

Cinnamon

Sugar

Roll the dough up starting at the long end to form a log. Pinch the seam together to seal.

Ingredients you will need

Dough

Roll

Cut the roll into 1 inch rounds.

Ingredients you will need

Roll

Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.

Equipment you will use

Baking Pan

Preheat the oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Caramel Sauce