Overnight Caramel Sticky Rolls

Directions

1. Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest. Mix 2 c. of the flour, 1/3 c. granulated sugar, the salt and yeast in large bowl. Add in hot lowfat milk, 1/3 c. margarine and the egg. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in sufficient remaining flour to make dough easy to handle.Turn dough onto lightly floured surface. Knead about 5 min or possibly till smooth and elastic. Place in greased bowl and turn greased side up.
2. Cover and let rise in hot place about 1-1/2 hrs or possibly till double. (Dough is ready if indentation remains when touched.)Heat 1 c. brown sugar and 1/2 c. margarine to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13 X 9 X 2 inches.
3. Sprinkle with pecan halves.Pu down dough. Flatten with hands or possibly rolling pin into rectangle, 15 X 10 inches, on lightly floured surface. Spread with 2 Tbsp. margarine Mix minced pecans, 2 Tbsp. granulated sugar, 2 Tbsp. brown sugar and the cinnamon. Sprinkle proportionately over margarine.
4. Roll up tightly beginning at 10-inch side. Healthy pinch edge of dough into roll to seal. Stretch and shape till even. Cut roll into eight 1-1/4-inch slices.
5. Place slightly apart in pan. Wrap pan tightly with heavy-duty aluminum foil. Chill at least 12 hrs but no longer than 48 hrs.Heat oven to 350 degrees. Bake 30 to 35 min or possibly till golden. Immediately invert on heatproof tray or possibly serving plate. Let stand 1 minute so caramel will drizzle down; remove pan. 15 ROLLS; 385 CALORIES PER ROLL.* If using self-rising flour, omit salt.