Caramel Rolls

Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine.

Select the Dough cycle.

Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.

Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat.

Cook and stir until sugar is dissolved, about 3 minutes.

Pour sauce into an 8-inch square baking pan.

Sprinkle with pecans.

Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle.

Dot with 1/4 cup butter and sprinkle with cinnamon.

Roll up and pinch seams together.

Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce.

Set aside until doubled in size, about 1 hour.

Preheat oven to 375 degrees F (190 degrees C).

Bake rolls in the preheated oven until golden brown, 20 to 25 minutes.

Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.