3 1/2 c. all-purpose flour, divided
1 pkg. dry yeast
1/3 c. sugar, divided
2/3 tsp. salt
1/2 c. milk
1/2 c. water
3/4 stick butter, divided
1 egg
1/4 c. brown sugar
2 tsp. cinnamon

In large bowl combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast. In saucepan heat milk, water and 1/4 cup butter until warm, but do not boil. Add to dry ingredients. Add egg and blend on low speed until moist. Beat 3 minutes on medium speed.

By hand stir in enough flour to form stiff dough. Knead on floured surface for 5 minutes. Place in greased bowl, cover with greased plate or lid and let rise in warm spot until double (30 minutes).

In small bowl mix 1/4 cup granulated sugar, brown sugar and cinnamon; set aside. Spray 2 cake pans or one jelly roll pan with PAM. Pour in caramel icing (recipe follows) and sprinkle with nuts.

Punch down dough; divide in half. Roll out on floured surface to 1/2 inch thickness. Sprinkle with sugar mixture, roll up and cut into 6 rolls.

Place in pan and mash down into icing. Repeat with other half of dough. Bake at 375 degrees for 20 minutes or put in refrigerator, covered. Next morning let set at room temperature 10 minutes, then bake.

CARAMEL ICING:

1/3 c. butter
1/3 c. brown sugar
6 tbsp. white Karo syrup
Chopped pecans

Mix and heat until sugar melts. Put 3/4 of icing in pan; sprinkle with nuts. Place rolls on top and bake. Turn out onto plate and top with remaining icing. Makes 1 dozen.