Dyanna'S Sweet Rolls

• 1 pkg. active dry yeast
• 1/2 c. warm water (105~ to 115~)
• 1/3 c. sugar
• 1/3 c. margarine or butter, softened
• 1 egg
• 3 1/2 to 4 c. all-purpose flour (if self-rising, omit salt)
• 1/2 c. lukewarm milk (scald, then cool)
• 1 tsp. salt
• 1/2 c. margarine
• 1 c. packed brown sugar
• 4 Tbsp. corn syrup
• 1/4 c. crushed pecans
• 1/2 sweet roll dough
• 4 to 6 Tbsp. margarine or butter, softened
• 1/2 to 3/4 c. sugar
• 3 tsp. cinnamon

1. Roll dough into rectangle, 15 x 9-inches, on floured surface. Spread with margarine. Mix sugar and cinnamon.
2. Sprinkle over surface of dough.
3. Roll up tightly and pinch edges of roll to seal. Cut into nine 1 1/2-inch slices.
4. Place in pan. Let rise until double, about 2 to 3 hours or overnight in warm place.
5. Heat oven to 375u0b0.
6. Bake 25 to 30 minutes.
7. Immediately invert pan onto foil.
8. Let stand 2 to 3 minutes so drippings can absorb into rolls.

active dry yeast, warm water, sugar, margarine, egg, allpurpose flour, milk, salt, margarine, brown sugar, corn syrup, pecans, sweet roll, margarine, sugar, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=598231 (may not work)