Dona Foltz, Family
Dough
3 1/4 to 3 3/4 cups all-purpose flour
1/4 cup sugar
1 package active dry yeast
1/2 cup milk
1/4 cup water
1/3 cup margarine
2 eggs, at room temperature
Topping & Filling
6 tablespoons margarine
1 1/4 cups firmly packed light brown sugar
1/2 cup light corn syrup
1 cup pecan pieces
Mix 1 cup flour, sugar and undissolved yeast.
Heat milk, water and 1/3 cup margarine to 120 to 130 degrees. Add to dry ingredients; beat 2 minutes at medium speed of mixer.
Add eggs and 1/2 cup flour; beat at high speed 2 minutes.Stir in enough remaining flour to make soft dough.
Knead 8 to 10 minutes. Set in greased bowl; turn to grease top. Cover; let rise in warm draft-free place, until doubled in size, about 1 hour.
Heat 4 tablespoons margarine, 1 cup brown sugar and corn syrup until sugar dissolves. Pour into greased 13*9*2 inch baking pan. Sprinkle with pecans.
Punch dough down; divide in half. Roll each half to 14*10 inches.
Melt remaining margarine and brush on dough; sprinkle with remaining brown sugar.
Roll up from short edge; seal seams. Cut each roll into 10 slices. Arrange in prepared pan. Cover, let rise until doubled, about 45 minutes.
Bake at 375 degrees for 20 minutes or until done. Cool in pan 5 minutes; invert onto wire rack to cool completely. Server warm or cold.