Caramel Pecan Rolls

• 1 pkg. Fleischmann's active dry yeast
• 1 c. warm water (105~ to 115~)
• 1/4 c. granulated sugar
• 2 Tbsp. softened margarine
• 1 egg
• 3 1/4 to 3 1/2 c. flour
• 1/3 c. margarine, melted
• 1/2 c. brown sugar, packed
• 1 Tbsp. corn syrup
• 2/3 c. pecan halves or pieces
• 1/2 c. granulated sugar
• 2 tsp. cinnamon
• softened or melted margarine

1. In mixing bowl, dissolve yeast in warm water.
2. Stir in 1/4 sugar, salt, 2 tablespoons margarine, egg and 2 cups of flour; beat until smooth.
3. With spoon or hand, work in enough remaining flour until dough is easy to handle.
4. Place greased side up in greased bowl.
5. Cover tightly.
6. Refrigerate overnight or up to 4 or 5 days.

yeast, warm water, granulated sugar, margarine, egg, flour, margarine, brown sugar, corn syrup, pecan halves, sugar, cinnamon, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=749759 (may not work)