-
1
Combine first 3 ingredients in a large bowl.
-
2
Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5-10 minutes.
-
3
Stir yeast mixture into milk mixture.
-
4
Add egg substitute and 3 tblsps melted butter; stir until well combined.
-
5
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
-
6
Add about 3 3/4 cups flour to yeast mixture; stir until smooth.
-
7
Turn dough out onto a lightly floured surface.
-
8
Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dought from sticking to hands (dough will feel slightly soft and tacky).
-
9
Place dough in a large bowl coated with cooking spray; turn to coat top.
-
10
Cover and let rise in a warm place, free from drafts, 45 minute Punch dough down; cover and let rest 5 minutes.
-
11
To prepare sauce, combined brown sugar, 3 tblsps butter, and 2 tblsps hot water in a small bowl; stir with a whisk until smooth.
-
12
Scrape sugar mixture into a 13 x 9 inch baking pan coasted with cooking spray, spreading evenly over bottom of pan with a spatula.
-
13
Sprinkle sugar mixture evenly with pecans, and set aside.
-
14
To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl.
-
15
Turn dough out onto a slightly floured surface; pat dough into a 16 x 12 inch rectangle.
-
16
Brush surface of dough with 1 1/2 tblspoons melted butter.
-
17
Sprinkle sugar mixture evenly over dough, leaving a 1/2 inch border.
-
18
Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal.
-
19
Cut roll into 15 slices (approx 1 inch wide).
-
20
Arrange slices, cut sides up in a prepared pan; slightly coat rolls with cooking spray; cover and let rise in a warm place free from drafts, 30 min or until double in size.
-
21
Preheat oven to 350.
-
22
Uncover rolls, and bake at 350 for 20 min or until lightly browned.
-
23
Let stand 1 min; carefully invert onto serving platter.
