Caramel Pecan Rolls aka "Sticky Buns"

After the last bite, you'll still have treasured memories of finger-licking goodness to enjoy. 

My girls discovered these make a great leftover for an after school snack topped with frosting and warmed in the microwave.

 Yield 12 servings

1 pkg dry yeast

1 cup warm water

1/3 cup instant nonfat dry milk

1/4 cup sugar

1 tsp salt

2 Tbsp oil

1 egg

1 1/2 cups whole wheat flour

2 cups flour

1. Dissolve yeast in warm water.

2. Stir in dry milk, suger, oil, egg, and whole wheat flour. Beat until smooth.

3. Add enough flour to make a dough that is easy to handle.

4. Place in greased bowl, turning once to grease top. Cover tightly. Refrigerate overnight, or up to 4-5 days.

5. Combine following topping ingredients in saucepan and heat until sugar is dissolved:

1/2 cup brown sugar

2 Tbsp melted margarine

1 Tbsp corn syrup

2 Tbsp water

6. Pour topping into 13" x 9" pan. sprinkle with:

2/3 cup chopped pecans

7. On floured board, roll dough into 12" x 9" rectangle. Spread with softened margarine and sprinkle with a mixture of the following:

1/3 cup brown sugar

1 Tbsp cinnamon

8. Roll up tightly, beginning at wide side. Seal edge well. Cut into 1" slices and place in prepared pan with cut side up.

9. Cover and let rise in warm place until double, about 1 1/2 hours.

10. Bake at 350* for 25-30 minutes.

11. Cool 1-2 minutes. Then invert pan on foil or waxed paper and remove pan.

Variation:

After step #8, cover tightly with plastic wrap.

Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough. Let stand 10 minutes at room temperature. Proceed with steps #10 & #11, except bake at 375*.