Overnight Caramel-Nut Rolls - flour

Method

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