1 pkg. dry yeast
1 c. warm water
1/4 c. granulated sugar
1 tsp. salt
2 tbsp. butter, softened
1 egg
3 1/4 to 3 1/2 c. flour
1/3 c. butter, melted
1/2 c. brown sugar, packed
1 tbsp. corn syrup
2/3 c. pecan halves
1/2 c. granulated sugar
2 tsp. cinnamon

In mixing bowl, dissolve yeast in warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons butter, egg and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until dough is easy to handle. Place greased side up in greased bowl, cover tightly and refrigerate overnight or up to 4 to 5 days.

Combine melted butter, brown sugar, corn syrup and pecan halves. Pour into greased oblong pan (13 x 9 1/2 x 2 inches). Combine 1/2 cup sugar and cinnamon. On floured board roll dough into 15 x 9 inch oblong. Spread with melted butter and sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at wide end, seal edge well. Cut into 1 inch slices and place in prepared pan. Cover, let rise in warm place until double (1 1/2 hours). Bake in preheated oven at 375 degrees for 25 to 30 minutes. Makes 15 rolls.