1 pkg. yeast (dry)
1 c. warm water (105 to 115 degrees)
1/4 c. granulated sugar
1 tsp. salt
2 tbsp. softened butter
1 egg
3 1/4 to 3 1/2 c. flour
1/3 c. butter, melted
1/2 c. packed brown sugar
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 of 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. Refrigerate overnight or up to 4 or 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 side. Seal edge well.

Cut into 1 inch slices and place in prepared pan. Cover, let rise in warm place (85 degrees) until double, about 1 1/2 hours. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.) Heat oven to 375 degrees. Bake 25 to 30 minutes. Makes 15 rolls.