Dough:
Filling:
Dough: In mixing bowl, dissolve yeast in water. Stir in sugar, salt, margarine, egg and 2 cups flour. Beat until smooth. Work in enough remaining flour until dough is easy to handle. Place in a greased bowl, turning dough in bowl so that top of dough is greased. Cover tightly and refrigerate overnight or up to 4-5 days.
Filling:Combine margarine, brown sugar, corn syrup and pecan halves. Pour into greased 9x13 inch pan. Combine granulated sugar and cinnamon and set aside. Roll dough on floured board into a 9x15 inch rectangle. Spread with melted margarine and sprinkle with sugar/cinnamon mixture. Roll as if in a jelly roll, starting with the 15 inch side and slice into 1 inch slices. Place in prepared 9x13 inch pan. Cover and let rise in warm place until double in bulk, about 1 1/2-2 hours.
Bake in 375 degree F oven for 25-30 minutes. Remove from oven. Cool 5 minutes and invert on platter or rack. Makes 15 rolls.
By Robin from Washington, IA
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
Warm milk. Add sugar, salt and eggs. Mix and add yeast and oil. Add flour to make a soft dough. Cover and let rise about 40 minutes. Punch dough and let it rise a second time, until about double in size (usually about 30 minutes). Punch dough down again and roll into a rectangle.
Spread dough with butter, brown sugar and cinnamon. Roll dough and slice into 1 inch strips.
Mix topping ingredients and cook 5 minutes. Pour topping into pan. Place rolls on topping, leaving 1 inch space between rolls. Brush cream on rolls. Let rise until double in size. Bake 25-30 minutes at 350 degrees F. Brush rolls with cream again. Makes 12-15 rolls.
By Robin from Washington, IA
