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
- 1/8 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
- 1 teaspoon ground cinnamon
- 2 tablespoons light corn syrup
- 1 ½ tablespoons water
- ¾ cup packed brown sugar
- ½ cup pecan halves
- ¼ cup white sugar
- 3 tablespoons margarine
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 294 | |
% Daily Value * | |
Total Fat13g | 16% |
Saturated Fat2g | 10% |
Cholesterol16mg | 5% |
Sodium209mg | 9% |
Total Carbohydrate42g | 15% |
Dietary Fiber1g | 5% |
Total Sugars20g | |
Protein4g | |
Vitamin C0mg | 1% |
Calcium39mg | 3% |
Iron2mg | 9% |
Potassium104mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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