SWEET ROLL DOUGH:

1 pkg. active dry yeast
1/2 c. warm water
1/2 c. lukewarm scalded milk
1/3 c. sugar
1/3 c. butter
1 tsp. salt
1 egg, room temperature
4 c. flour

Dissolve yeast in water. Add milk, sugar, butter, salt and egg. Then add flour, 1 cup at a time. If using dough hooks on mixer, mix for about 5 minutes. If not, knead on a floured surface. Place in greased bowl to rise. Cover and let rise for about 3 to 4 hours.

For "caramel" you will need: 1 c. brown sugar 1/4 c. Karo syrup

For filling you will need: Sugar & cinnamon

Over low heat, place on metal 9"x13" pan and melt stick of butter. Put in brown sugar and Karo syrup. Turn off burner.

In separate pan, melt 1/4 cup butter. Punch down the dough. Roll out 1/2 the dough to about a 10'x15" rectangle. Drip 1/2 of melted butter on rectangle and spread with back of spoon. Sprinkle generously with sugar and cinnamon. Roll up lengthwise and slice into 9 (1 1/2") rolls. Place in caramel mixture pan and repeat with remaining dough. Cover rolls and let rise 45 minutes.

Bake at 350 degrees for 30 minutes. Invert onto cookie sheet.