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3 1/2 to 4 cups flour
1/3 cup sugar
1t salt
2 pkgs yeast
1 cup very warm milk 120-130 degrees
1/3 cup butter
1 cup brown sugar
1 egg
1/2 cup butter
1/4 cup dark corn syrup
3/4 cup pecan halves
1/2 cup chopped pecans
1/4 cup brown sugar
2 T butter
1 t cinnamon
Mix 2 c flour with egg butter and milk for 1 minute on low. Then mix 1 minute on med. Add enough additional flour to make dough workable. Knead for 5 minutes till smooth and elastic. Put in greased bowl, cover and let rise 1 1/2 hours.
Heat brown sugar and butter to boiling. Stir in corn syrup and remove from heat. Grease 9 x 13 pan. Pour into pan and sprinkle with pecan halves.
Mix pecans, cinnamon and brown sugar. Punch down dough. Make dough into rectangle. Cover with butter. Then sprinkle with filling. Roll, slice into 15 rolls and put rolls into the pan. Cover and refrigerate overnight.
Bake at 350 for 30-35 minutes. Put sheet over pan and flip to get rolls out. Let caramel run down.
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1st Keep
 bethwaterski
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