Caramel Pecan Rolls

From the kitchen of Nancy Lamothe (I believe originally sourced to Southern Living)

1 pkg Active dry yeast
1 cup warm water
1/4 cup granulated sugar
1 tsp salt
2 tbsp. margarine or butter (softened)
1 egg
3 1/4 to 3 1/2 cups flour
1/3 cup margarine/butter (melted)
1/2 cup brown sugar (packed)
1 tbsp. corn syrup
2/3 cup pecan halves
1/2 cup granulated sugar
2 tsp. cinnamon

In a mixing bowl, dissolve yeast in warm water. Stir in 1/4 cup sugar, salt, softened margarine, egg and 2 cups of flour; beat until smooth. With spoon or by hand, work in enough remaining flour until dough is easy to handle. Place greased-side-up in greased bowl: cover tightly & refrigerate overnight.

Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased casserole pan. Combine 1/2 cup sugar and cinnamon. On floured board, roll dough into 15X9" oblong. Spread with melted butter and sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at wide side. Seal edge well. Cut into 1" slices and place in prepared pan. Cover; let rise in a warm place until double (about 1 1/2 hours). Heat oven to 375 degrees. Bake 25 - 30 minutes. Should make about 15 rolls.

Enjoy, they are delicious!