1 pkg. Fleischmann's active yeast
1 c. warm water (100 to 110°F)
1/4 c. granulated sugar
1 tsp. salt
2 tbsp. butter, softened
1 egg
3 1/4 to 3 1/2 c. Gold Medal 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 the 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. 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 inch. 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°F) until double, about 1 1/2 hours. (If kitchen is cool, place pan on a rack over a bowl of hot water and cover completely with a towel.)

Heat oven to 375°F. Bake 25 to 30 minutes.

Makes 15 rolls.