Pecan Rolls

• 1 pkg. dry yeast
• 1/4 c. warm water
• 1/2 c. whole milk
• 2 Tbsp. margarine, softened
• 1/2 c. granulated sugar replacement or 3 Tbsp. granulated fructose
• 1 egg
• 1/2 tsp. salt
• 2 1/2 c. all-purpose flour
• 1 Tbsp. margarine, melted
• 1/8 tsp. Stevia Rebaudiana extract (scant) or 1/3 c. granulated sugar replacement
• ground cinnamon
• 1/2 c. sugar-free maple flavored syrup
• 1/3 c. ground pecans

1. Dissolve the yeast in the warm water.
2. Allow to rest for 2 minutes.
3. Pour into a large mixing bowl.
4. Add milk, softened margarine, the sugar replacement or fructose, egg, salt and 1 1/2 cups of the flour.
5. Beat on low to blend, then on high for 2 minutes.
6. Stir in remaining 1 cup of flour.
7. Transfer to a lightly floured surface; knead until smooth and elastic.
8. Place in a greased bowl, turn dough over and cover with plastic wrap and then a towel.
9. Allow to rise until double in size.
10. Punch dough down and roll into a 12 x 9-inch rectangle.
11. If using Stevia Rebaudiana, dissolve it in the melted margarine, spread dough surface with the melted margarine mixture and sprinkle with desired amount of cinnamon.

yeast, warm water, milk, margarine, sugar, egg, salt, flour, margarine, rebaudiana, ground cinnamon, sugar, ground pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550268 (may not work)