2 pkgs. dry yeast
2 c. lukewarm milk
1/3 c. vegetable oil
3 tsp. baking powder
1/2 c. warm water
1/3 c. white sugar
2 tsp. salt
1 egg
6 1/2 - 7 1/2 c. flour

Dissolve yeast in 1/2 cup warm water. Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Mix in enough remaining flour to make a dough easy to handle. Turn dough onto well floured surface, knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl, turn greased side up. Cover, let rise in a warm place until doubled, about 1 1/2 hours.

CARAMEL PECAN:

1 c. packed brown sugar
1/2 c. butter, soft
2 tbsp. light corn syrup
1 c. pecan halves

Heat brown sugar and 1/2 cup butter until melted. Remove from heat. Stir in corn syrup. Divide mixture between 2 baking pans, 13"x9"x2". Sprinkle each pan with 1/2 cup pecan halves. Punch down dough, divide into halves.

Roll one half rectangle 12"x10". Spread with 2 tablespoons butter. Mix 1/2 cup sugar and 1 tablespoon plus 1 teaspoon cinnamon. Sprinkle half of the sugar mixture over the rectangle. Roll up. Pinch edge firmly to seal. Cut in 1" slices. Place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. Repeat with remaining dough.

Refrigerate at least 12 hours but no longer than 48 hours. Heat oven to 350 degrees. Remove foil from pans. Bake until golden, 30 to 35 minutes. Immediately invert pan on serving plate.

For plain iced cinnamon rolls; omit caramel mixture. Mix 1 cup powdered sugar, 1 tablespoon milk and a few drops vanilla. Mix until smooth. Spread over baked rolls. This frosts one pan of rolls.