Description
This is an Stougaard old family favorite. Not the easiest to make, but well worth the trouble. Gooey and sweet. Best eaten fresh from the oven. I usually double the recipe, because if you go to the trouble to make yeast rolls–make lots. Milk can also be warmed in the microwave.
Ingredients
- ½ cup milk
- ½ teaspoon white sugar
- ½ teaspoon salt
- ¼ cup margarine
- ⅛ cup warm water (110 degrees F)
- 1 (.25 ounce) envelope active dry yeast
- 1 egg
- 2 ½ cups all-purpose flour, or as needed
- 2 tablespoons margarine, softened
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons light corn syrup
- 1 ½ tablespoons water
- 3 tablespoons margarine
- ¾ cup packed brown sugar
- ½ cup pecan halves
Instructions
- Pour the milk into a small saucepan
- and set over medium heat. 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.
- Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface
- and let stand until foamy
- 5 to 10 minutes.
- In a large bowl
- stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. 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. Place in an oiled bowl
- and turn once to coat the top. Cover
- and let rise until doubled in size
- 1 to 2 hours.
- 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. Spread an even layer onto the bottom of a 9×9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
- On a lightly floured surface
- roll dough out to a 9×12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled
- about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 3 hrs 30 mins
Servings: 12