1 / 4 cup warm water (100° to 110°F)
1 envelope Fleischmann's® Active Dry Yeast
1 / 2 cup warm skim milk (100° to 110°F)
1 / 3 cup unsalted margarine, softened
1 / 4 cup sugar
3-1 / 4 to 3-3 / 4 cups all-purpose flour
1 / 2 cup egg substitute
1 / 2 cup unsalted margarine
1 cup firmly packed brown sugar
1 / 2 cup Karo® Light Corn Syrup
1 cup pecan pieces
In large warm bowl, place 1 / 4 cup warm water. Sprinkle in yeast; stir until dissolved. Add warm milk, margarine, sugar, and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg substitute and 1 / 2 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
While dough is rising, prepare pans. Mix 1 / 2 cup margarine with brown sugar and corn syrup. Cook and stir until sugar dissolves. Pour into 2 greased 8-inch square pans. Sprinkle each with 1 / 2 cup pecan pieces.
Punch dough down; divide in half. Roll each half to a 12 x 9-inch rectangle. Melt 1 / 4 cup margarine; brush on dough. Sprinkle with 1 / 2 cup brown sugar. Roll up to form 9-inch long rolls. Pinch seams. Cut each roll into 9 slices. Arrange in prepared pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 375oF for 20 to 25 minutes, or until done. Cool 10 minutes in pans. Remove from pans; cool on wire racks.