Overnight Caramel-Pecan Rolls

• 2 pkg. active dry yeast
• 1/2 c. warm water (105~ to 115~)
• 2 c. lukewarm milk, scalded and cooled
• 1/3 c. granulated sugar
• 1/3 c. vegetable oil or shortening
• 3 tsp. baking powder
• 2 tsp. salt
• 1 egg
• 6 1/2 to 7 1/2 c. Gold Medal all-purpose flour*
• 1 c. packed brown sugar
• 1/2 c. margarine or butter, softened
• 2 Tbsp. light corn syrup
• 1 c. pecan halves
• 4 Tbsp. margarine or butter, softened
• 1/2 c. granulated sugar
• 1 Tbsp. plus 1 tsp. ground cinnamon

1. Dissolve yeast in warm water in large mixing bowl.
2. Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, egg and 3 cups of the flour.
3. Beat until smooth.
4. Mix in enough remaining flour to make dough easy to handle.
5. Turn dough onto well-floured surface; knead until smooth and elastic, 8 to 10 minutes.
6. Place in greased bowl; turn greased side up.
7. Cover; let rise in warm place until double, about 1 1/2 hours.
8. (Dough is ready if indentation remains when touched.)

active dry yeast, warm water, milk, sugar, vegetable oil, baking powder, salt, egg, gold medal allpurpose, brown sugar, margarine, light corn syrup, pecan halves, margarine, sugar, ground cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503545 (may not work)