Title: Caramel-pecan sticky rolls
 Categories: None
      Yield: 15 Servings
 
  3 1/2 c  All-purpose* or bread flour;
           -up to 4
    1/3 c  Granulated sugar
      1 ts Salt
      2 pk Regular or quick active dry
           -yeast
      1 c  Very warm milk; (120 F to
           -130 F)
    1/3 c  Stick margarine or butter;
           -softened**
      1 lg Egg
      1 c  Packed brown sugar
    1/2 c  Stick margarine or butter;
           -softened
    1/4 c  Dark corn syrup
      1 c  Pecan halves; (4 ounces)
      2 tb Stick margarine or butter;
           -softened**
    1/2 c  Chopped pecans or raisins;
           -if desired
    1/4 c  Granulated or packed brown
           -sugar
      1 ts Ground cinnamon
 
  Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast
  in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat with
  electric mixer on low speed 1 minute, scraping bowl frequently. Beat
  on medium speed 1 minute, scraping bowl frequently. Stir in enough
  remaining flour to make dough easy to handle.
  
  Turn dough onto lightly floured surface. Knead about 5 minutes or
  until smooth and elastic. Place in greased bowl and turn greased side
  up. Cover and let rise in warm place about 1 hour 30 minutes or until
  double. Dough is ready if indentation remains when touched.
  
  Heat 1 cup brown sugar and 1/2 cup margarine to boiling in 2-quart
  saucepan, stirring constantly; remove from heat. Stir in corn syrup.
  Pour into ungreased rectangular pan, 13 x 9 x 2 inches. Sprinkle with
  pecan halves.
  
  Punch down dough. Flatten with hands or rolling pin into rectangle,
  15 x 10 inches, on lightly floured surface. Spread with 2 tablespoons
  margarine. Mix chopped pecans, 1/4 cup granulated sugar and the
  cinnamon; sprinkle evenly over margarine. Roll rectangle up tightly,
  beginning at 15-inch side. Pinch edge of dough into roll to seal.
  Stretch and shape until even. Cut roll into fifteen 1-inch slices.
  Place slightly apart in pan. Cover and let rise in warm place about
  30 minutes or until double.
  
  Heat oven to 350° F.
  
  Bake 30 to 35 minutes or until golden brown. Immediately turn upside
  down onto heatproof tray or serving plate. Let stand 1 minute so
  caramel will drizzle over rolls; remove pan. Serve warm.
  
  * If using self-rising flour, omit salt. ** Spreads with at least 65%
  vegetable oil can be substituted.
  
  VARIATION: Lighter Caramel-Pecan Sticky Rolls: For less fat and fewer
  calories per serving omit 1 cup brown sugar 1/2 cup margarine, the
  corn syrup, pecan halves and omit heating brown sugar margarine, corn
  syrup and pecans.
  
  Line pan with aluminum foil; spray with nonstick cooking spray.
  Drizzle 3/4 cup light caramel ice cream topping over foil. Sprinkle
  with 2/3 cup chopped pecans. Continue as directed in steps 4, 5 and 6
  except omit the chopped pecans from the filling
  
  Recipe