Mini Caramel Pecan Rolls

{half the dough, does that mean half the calories?}
One day, I was roaming through my many cookbooks, particularly the dessert and bread sections, and I came across these and suddenly started craving them. There wasn't even a picture, and I still wanted them. I glanced at the nutritional information and could feel my butt begging me to not make them. So, I decided to split the dough in half, and just use half instead of making a full batch. I don't think it really changes how healthy or unhealthy they are, but at least you only have a few to eat instead of a lot. You're welcome.
2 1/4 teaspoons dry yeast (about one package)
1/2 cup warm water (100-110 degrees F.)
1/4 cup sugar
1/2 cup reduced fat sour cream
2 tablespoons butter, softened
1 teaspoon salt
1 large egg, lightly beaten
3 1/2 cups all purpose flour
3/4 cup brown sugar
2 tablespoons cinnamon

2/3 cup brown sugar
1/4 cup butter
2 tablespoons corn syrup
2/3 cup chopped pecans

Dissolve yeast in warm water in a large bowl, let sit 5 minutes. Add sugar, sour cream, softened butter, salt, and egg to yeast mixture; beat with a mixer at medium speed until smooth. Add 2 cups flour to yeast mixture, stirring until a soft dough forms.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turn once to coat. Cover and let rise in a warm place for 1 hour and 15 minutes or until dough doubles in size. Punch dough down; cover and let rest 5 minutes. Meanwhile, in a small saucepan combine 2/3 cup brown sugar, 1/2 cup butter, and 2 tablespoons corn syrup. Stir over medium heat until combined. Spread mixture in prepared 8 inch round baking dish. Sprinkle 2/3 cup chopped pecans over caramel, set aside. Divide dough in half. You can freeze the remaining dough if you want, or you can use it and make a double batch. Working with one portion at a time, roll dough into a 12x9 inch rectangle on a floured surface. Brush surface with some melted butter, and sprinkle with 3/4 cup brown sugar and cinnamon. Roll up starting from a filled long side, pinch the dough to secure so it doesn't unroll on you. Take some dental floss, and cut 1 inch slices of dough placing them facing down in caramel pecan mixture.
Cover and let rise again for 30-40 minutes or until doubled in size again. Bake for 25-30 minutes at 375F.
After baking, immediately invert rolls onto serving platter. Nutritional info: 463 calories per 3 rolls. You should only end up with 10-12 rolls depending on how thick you slice the dough. Don't be afraid to share these with your neighbors if you are tempted to eat them all in one sitting...

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