Recipes Bread Yeast Bread Recipes Grandmother Stougaard's Caramel Pecan Sweet Rolls 4.6 (82) 70 Reviews 11 Photos 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. Recipe by Snuffles Published on June 18, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 30 mins Cook Time: 30 mins Additional Time: 2 hrs 30 mins Total Time: 3 hrs 30 mins Servings: 12 Yield: 12 rolls Jump to Nutrition Facts 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 Directions 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 9x9 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 9x12 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. I Made It Print Nutrition Facts (per serving) 294 Calories 13g Fat 42g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 294 % Daily Value * Total Fat 13g 16% Saturated Fat 2g 10% Cholesterol 16mg 5% Sodium 209mg 9% Total Carbohydrate 42g 15% Dietary Fiber 1g 5% Total Sugars 20g Protein 4g Vitamin C 0mg 1% Calcium 39mg 3% Iron 2mg 9% Potassium 104mg 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved