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OVERNIGHT
CARAMEL PECAN ROLLS

Contributed by Linda

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2 packages active dry yeast
1/2 cup warm water (105 to 115 degrees F)
2 cups lukewarm milk (scalded then cooled)
1/3 cup granulated sugar
1/3 cup vegetable oil or shortening
3 teaspoons baking powder
2 teaspoons salt
1 egg
6-1/2 to 7-1/2 cups flour
1 cup packed brown sugar
1/2 cup margarine or butter, softened
2 tablespoons light corn syrup
1 cup pecan halves
4 tablespoons margarine or butter, softened
1/2 cup granulated sugar
1 tablespoon plus 1 teaspoon ground cinnamon



Dissolve yeast in warm water in large mixing bowl.

Stir in milk, 1/3 cup sugar, the oil,
baking powder, salt, egg and 3 cups of the flour.

Beat until smooth.

Mix in enough remaining flour to
make 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 warm place until double,
about 1-1/2 hours. Dough is ready if
indentation remains when touched.

Heat brown sugar and 1/2 cup
margarine until melted;
remove from heat.

Stir in corn syrup.

Divide mixture between
2 baking pans, 13x9x2 inches.

 Sprinkle each with 1/2 cup pecan halves.

Punch down dough; divide into halves.

Roll 1 half into rectangle, 12x10 inches.

 Spread with 2 tablespoons of the margarine.

Mix 1/2 cup sugar and the cinnamon;
sprinkle half of the sugar mixture over rectangle.

 Roll up, beginning at 12-inch side.

Pinch edge firmly to seal.

 Stretch roll to make even.

Cut roll into twelve 1-inch 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.

 (To bake immediately, do not wrap.
Let rise in warm place until
double, about 30 minutes.
Bake as directed below.)


Heat oven to 350 degrees F.

Remove foil from pans.

Bake until golden, 30 to 35 minutes.

 Immediately invert pan on heatproof serving plate.

Let pan remain a minute so
caramel drizzles over rolls.

 Makes 2 dozen rolls.


~Overnight Cinnamon Rolls~

 Omit caramel mixture;
place slices in greased pans.

 Continue as directed.

 Mix 1 cup powdered sugar,
1 tablespoon milk and
1/2 teaspoon vanilla until smooth.

Spread over baked rolls.

Frosts 1 pan of rolls.