Grandmother Stougaard's Caramel Pecan Sweet Rolls

Heat milk in a small saucepan over medium heat just until a skin starts to form on the top, then remove from heat. Stir in 1/4 cup margarine and salt. Cool until lukewarm.

Place 1/8 cup warm water in a small bowl; stir in 1/2 teaspoon white sugar. Sprinkle yeast over surface; let stand until foamy, 5 to 10 minutes.

Beat cooled milk and yeast mixtures together with an electric mixer on medium speed in a large bowl for 2 minutes. Add egg; beat well. Stir in flour, 1/2 cup at a time, using a large wooden spoon, mixing well after each addition until a dough forms; transfer to a floured surface.

Knead dough, adding more flour if necessary, until smooth and elastic, about 8 minutes. Place in an oiled bowl and turn to coat. Cover bowl; let rise until doubled in volume, 1 to 2 hours.

Punch down dough and let rest on the counter while you prepare the caramel topping.

Combine brown sugar, 3 tablespoons margarine, corn syrup, and 1 1/2 tablespoons water in a medium bowl until smooth; spread an even layer onto the bottom of a 9x9-inch baking dish. Top with pecan halves, placed in rows facing upside down. Set aside.

Roll out dough on a lightly floured surface to a 9x12-inch rectangle; spread with 2 tablespoons margarine. Combine 1/4 cup white sugar and cinnamon in a small bowl; sprinkle over margarine. Roll up dough to form a log, starting at one long end. Pinch seam together to seal. Cut roll into 1-inch rounds; place rounds into the prepared baking dish. Set in a warm place to rise until doubled in volume, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until golden brown, 20 to 25 minutes. Place a cutting board or a clean cookie sheet over baking dish and invert to release rolls while still warm so caramel topping is on top.