Dissolve 1 packet yeast:

1/2 c. warm water (105-115 degrees)

Stir in:

1/3 c. sugar
1/3 c. vegetable oil
3 tsp. baking powder
2 tsp. salt
1 egg
5-6 c. flour

Beat until smooth. Mix in enough flour to make dough easy to handle. Turn onto well-floured board and knead until smooth and elastic, 8-10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. Need 2 pans, 13 x 9 x 2 inches. In bottom of each pan put:

1/2 c. butter
2 tbsp. white Karo Nuts

Punch down dough, divide into halves. Roll 1 half into rectangle, 12 x 10 inches. Spread with 2 tablespoons butter. Sprinkle with cinnamon. Roll up, stretch roll to make even, cut roll into 12 slices. Place slightly apart in 1 pan. Wrap pan tightly with aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but not any longer than 48 hours.

(To bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes.) Bake at 350 degrees until golden, 30-35 minutes. Set rolls on top rack in oven. Turn out of pan after baked, bottom side up.