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1
Lightly spoon flour into measuring cup; level off.
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2
In large bowl, combine 1 cup flour, sugar, salt and yeast; blend well.
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3
In small saucepan, heat water, milk and 1/4 cup margarine until very warm,(margarine does not need to melt completely.)
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4
120 to 130F.
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5
Add warm liquid and egg to flour mixture.
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6
Blend at low speed until moistened; beat 2 minutes at medium speed.
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7
By hand, stir in 1 3/4 to 2 cups flour to form a stiff dough.
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8
On floured surface, knead in 1/4 to 3/4 cup of flour until dough is smooth and elastic, about 5 minutes.
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9
Place in greased bowl; cover loosely with plastic wrap and cloth towel.
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10
Let rise in warm place (80 to 85F) until light and doubled in size, about 30 minutes.
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11
Grease 13x9-inch pan.
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12
In small bowl, combine all caramel-nut topping ingredients except nuts; blend well.
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13
Drop mixture by spoonfuls into prepared pan; spread evenly.
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14
Sprinkle with nuts.
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15
Punch down dough several times to remove all air bubbles.
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16
On lightly floured surface, roll out dough to 20x12-inch rectangle.
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17
Spread with 2 tablespoons margarine or butter.
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18
combine 1/3 cup brown sugar and cinnamon; sprinkle evenly over margarine.
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19
Starting with 12-inch side, roll up tightly, pressing seam firmly to seal.
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20
Cut into 12 (1-inch) slices; place cut side down in prepared pan.
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21
Cover refrigerate overnight.
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22
When ready to bake, let rolls stand at room temperature 1 1/2 hours.
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23
Heat over to 375F Bake 20 to 30 minutes or until deep golden brown.
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24
Cool 1 minute; invert onto wire rack set on sheet of waxed paper.
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25
(I just invert the rolls onto a serving dish the other way you will lose some of the gooey topping) 12 rolls.
