Overnight Caramel-Pecan Rolls - cooking recipe

Ingredients

2 pkg. active dry yeast
1/2 c. warm water (105~ to 115~)
2 c. lukewarm milk, scalded and cooled
1/3 c. granulated sugar
1/3 c. vegetable oil or shortening
3 tsp. baking powder
2 tsp. salt
1 egg
6 1/2 to 7 1/2 c. Gold Medal all-purpose flour*
1 c. packed brown sugar
1/2 c. margarine or butter, softened
2 Tbsp. light corn syrup
1 c. pecan halves
4 Tbsp. margarine or butter, softened
1/2 c. granulated sugar
1 Tbsp. plus 1 tsp. ground cinnamon

Preparation

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.)