Caramel Cinnamon Rolls

Bev got this recipe from Mrs. Wheeler, the widow lady in whose upstairs apartment she and baby Ryan lived while Norm served in Viet Nam.  These rolls are often a Sunday morning breakfast special at our house.  At fund raising auctions, a 9x13 pan of these rolls has brought a good price.  They are usually sold quite quickly at bake sales too.

Combine:

• 1 cup warm milk
• 1/4 cup sugar
• 1 tsp. salt
• 1/4 cup margarine

Add, and beat well:

• 1 cup flour
• 1 egg (beaten)
• 1 Tbsp. yeast

Gradually add:

• 2 1/4 -2 1/2 cups flour

Knead to make a soft dough.  Put in greased bowl.  Cover and let rise until double (1 1/2 -2 hours).  Punch down.  Roll out, spread with:

• butter
• cinnamon and sugar

Or, for a different filling:

• 1/3 cup sugar
• 1/3 cup poppy seeds
• 1 egg (beaten)

Roll jelly roll fashion and cut into slices.  Prepare the caramel sauce:

• 1/4 cup margarine
• 1/2 cup brown sugar
• 1 Tbsp. Beehive syrup
• 1 Tbsp. water

Stir, and spread caramel sauce in a greased 9x13 pan (then let it cool if it is still liquid).  Sprinke with pecans (optional), then put the rolls on the sauce.  Cover with a towel and let rise for 45 minutes to an hour.  Bake at 350ºF for 25-30 minutes.  Invert pan on cookie sheet.  Eat right away or let cool.