Overnight Caramel Sticky Rolls

Directions

Mix 2 cups of the flour, ⅓ cup granulated sugar, the salt and yeast in large bowl.

Add warm milk, ⅓ cup margarine and the egg.

Beat 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 1½ hours or until double.

(Dough is ready if indentation remains when touched.)

Heat 1 cup brown sugar and ½ cup margarine to boiling, stirring constantly; remove from heat.

Stir in corn syrup.

Pour into ungreased rectangular pan, 13 X 9 X 2 inches.

Sprinkle with pecan halves.

Pu 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, 2 tablespoons granulated sugar, 2 tablespoons brown sugar and the cinnamon.

Sprinkle evenly over margarine.

Roll up tightly beginning at 10-inch side.

Pinch edge of dough into roll to seal.

Stretch and shape until even. Cut roll into eight 1 to ¼ inch slices.

Place slightly apart in pan.

Wrap pan tightly with heavy-duty aluminum foil.

Refrigerate at least 12 hours but no longer than 48 hours. Heat oven to 350℉ (180℃).

Bake 30 to 35 minutes or until golden brown.

Immediately invert on heatproof tray or serving plate.

Let stand 1 minute so caramel will drizzle down; remove pan.