FLEISCHMANN'S CARAMEL PECAN ROLLS - 1963

This is the recipe that came with the 8 cents coupon I posted last week on my Ladybugs Sweet Treats blog.  The coupon expiration date was December 31, 1963 so that gives you some idea how old this recipe is.  I enlarged the picture so you can read the ingredients.  Here are the instructions since I thought they would be too hard to read from a picture.

*To measure flour, dip nested dry measuring cups into flour, level off with straight-edged spatula OR sift if you wish.

In mixing bowl, dissolve yeast in warm water (105 to 155 degrees F.)  Stir in 1/4 cup sugar, salt, 2 tbsp. margarine, egg, and 2 cups of flour; beat until smooth. With spoon or hand, work in enough remaining flour until dough is easy to handle.  Place greased-side-up in greased bowl; cover tightly. Refrigerate overnight or up to 4 or 5 days.

Combine melted margarine, brown sugar, corn syrup and pecan halves.  Pour into greased oblong pan, 13x9 1/2x2".  Combine 1/2 cup sugar and cinnamon.  On floured board, roll dough into 15x9" oblong.  Spread with melted margarine and sprinkle with sugar-cinnamon mixture.  Roll up tightly, beginning at wide side.  Seal edge well.  Cut into 1" slices and place in prepared pan. Cover; let rise in warm place (85 degrees) until double, about 1 1/2 hr. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.) Heat oven to 375 degrees (quick mod.). Bake 25 to 30 min. Makes 15 rolls.