Tiny Caramel Sticky Buns

4 ½ to 5 ½ cups unsifted flour

½ cup sugar    2 tsp. salt

2 pkg. dry yeast    ¾ cup milk

½ cup water    ½ cup margarine

1 egg – room temp

1 cup coarsely chopped pecans, some halved pecans

½ cup packed brown sugar    Melted margarine

Caramel Topping:

1 ½ cup packed brown sugar

3/4 cup light corn syrup

¾ cup softened margarine

Directions:  In a large bowl thoroughly mix 1½ cup flour, sugar, salt and un-

dissolved dry yeast.  Combine milk, water and margarine in saucepan.   Heat over 

low heat until liquids are warm (margarine does not need to melt).  Gradually add 

dry ingredients and beat for two minutes at medium speed, scraping bowl as needed.  

Add egg and ½ cup flour or enough flour to make a thick batter.  Beat at high speed 

for two minutes, scraping bowl occasionally.  Stir in enough additional flour to make 

a soft dough.

Turn out dough onto lightly-floured board.   Knead about 10 minutes.  Place in a 

greased bowl, turning to grease top.  Cover.  Let rise in warm place until doubled – 

about one hour.  

Spray Pam in three 9” round cake pans.  Sprinkle pecans, including halves, into cake 

pans.   Prepare caramel topping and divide among three pans.  

Punch down dough and turn out onto a lightly-floured board.  Divide dough into 

three equal parts.  Roll each piece of dough into a rectangle.  Brush with melted 

margarine, sprinkling with brown sugar and some coarsely chopped pecans.  Roll 

each up from long side.  Seal edges.  Cut into 1” slices.  Place slices cut side up in 

prepared pans.   Cover and let rise in warm place until doubled – one hour.

Bake at 350 degrees for 20-25 minutes.  Cool in pans for 5 minutes then flip out onto 

plate.   Do not wait too long to flip out of pan or caramel will harden in the cake pan.

Comment:  The Romer’s favorite pecan rolls.