1 pkg. dry yeast
1 c. warm water
1/4 c. 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
3 tbsp. melted butter

In warm mixing bowl, dissolve yeast in warm water. Sift in 1/4 cup sugar, salt, 2 tablespoons butter, egg, and 2 cups flour; beat until smooth with mixer. With spoon or hands, work in enough remaining flour until dough is easy to handle but still a little sticky. Place in greased side up in greased bowl, cover tightly. Refrigerate overnight or up to 4-5 days.

Combine 1/3 cup melted butter, brown sugar, corn syrup, and pecans. Pour into greased 9 x 13 pan. Combine 1/2 cup sugar and cinnamon. On floured board roll dough into 20 x 9 inch oblong. Spread with 3-4 tablespoons melted butter and sprinkle with sugar-cinnamon mix. 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 until double, about 1 1/2 hours. Heat oven to 375 degrees and bake for 20-25 minutes. Immediately invert on large platter or dish. Makes 20 rolls.