Basic Sweet Dough
In a large bowl, combine 2 cups flour, sugar, salt, yeast; blend well. In small saucepan, heat water, milk and margarine until very warm (120 to 130 degrees Fahrenheit). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 3 cups flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1 to 2 cups flour until dough is smooth and elastic, about 8 to 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees Fahrenheit) until light and doubled in size, about 46 to 60 minutes.
Punch down several times to remove all air bubbles.
To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight. Shape dough and let rise as directed below. Cut dough in half. Freeze or make something else with one half.
Caramel Nut Sticky Rolls
Generously grease 13x9-inch pan. In small bowl, combine brown sugar, 1/2 cup margarine and corn syrup; blend well. Drop mixture by spoonfuls into greased pan spread evenly. Sprinkle with nuts. On lightly floured surface, roll out dough into 18x12-inch rectangle. Spread with 2 tablespoons margarine. In another small bowl, combine sugar and cinnamon; blend well. Sprinkle over dough. Starting with 18-inch side, roll up tightly, pressing edges to seal. Cut into 18 slices; place cut side down in greased pan. Cover; let rise in warm place (80 to 85 degrees F.). Until light and doubled in size, about 35 to 45 minutes.
Heat oven to 375 degrees F. Uncover dough . Bake 25 to 30 minutes or until deep golden brown. Cool in pan 1 minute; invert onto wire rack. Serve warm.