1 pkg. dry yeast
1 c. warm water, 105 to 110 degrees
1/4 c. sugar
1 tsp. salt
2 tbsp. softened butter
1 egg
3 1/4 - 3 1/2 c. flour
1/3 c. melted butter
1/2 c. brown sugar, packed
1 tbsp. light corn syrup
2/3 c. pecan halves (opt.)
1/2 c. granulated sugar
2 tsp. cinnamon

In 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, work in enough remaining flour until dough is easy to handle (it will be sticky). Place greased side up in greased bowl and cover tightly. Refrigerate overnight or up to 4 or 5 days.

Combine melted butter, brown sugar, corn syrup and pecans. Pour into greased 9"x13" pan. Combine 1/2 cup sugar and cinnamon. On floured surface, roll dough into 9"x15" oblong. Spread with melted butter and sprinkle sugar-cinnamon mixture over dough. Roll up tightly beginning at wide side. Seal edge well by pinching dough. Cut into 1" slices and place cut side down in pan. Cover. Let rise until double (about 1 1/2 hours). Bake in 350 degree oven for 25 or 30 minutes. Remove immediately from pan. Yield: 15 rolls