CARAMEL-PECAN ROLLS

2 packages active dry yeast
1/2 cup warm water (105 to 115°)
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 all-purpose 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 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 rectangular baking pans, 13x9x2 inches. Sprinkle each with 1/2 cup pecan halves.
Punch down dough; divide into halves.
Roll 1/2 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. Repeat with remaining dough. Let rise in warm place until double, about 30 minutes.
Heat oven to 350 degrees - Bake rolls until golden, 30 to 35 minutes. Immediately invert pans on heatproof serving plates. Let pans remain a minute so caramel can drizzle over rolls.

2 dozen rolls.

* If using self-rising flour, omit baking powder and salt.

Do-ahead Tip: Wrap rolls in pans tightly with heavy-duty aluminum foil. Refrigerate no longer than 48 hours. Let rise and bake as directed above.