Caramel Pecan Icebox Rolls

Ingredients

2 envelopes active dry yeast

cup ½ warm water (105 - 115 degrees)

2 cups lukewarm milk (scalded, then cooled)

cup ⅓ sugar

cup vegetable oil or shortening

1 egg

5 to 6 cups Gold Medal Self Rising flour

4 tablespoons butter or margarine softened

1/2 cup sugar

1 tablespoon + 1 tsp cinnamon

1 cup powdered sugar

1 tablespoon milk

1/2 teaspoon vanilla

1 cup brown sugar

1/2 cup butter

2 tablespoons light corn syrup

1/2 cup pecan halves

Preparation

Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, the oil, egg and 2 to 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well-floured board; 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 an indentation remains when touched.)

Grease 2 oblong pans, 13 x 9 x 2 inches. Punch down dough; divide into halves. Heat brown sugar and butter; remove from heat. Stir in light corn syrup. Roll dough into a rectangle 12 x 10 inches. Divide Caramel Mixture between pans, pouring over the dough. Sprinkle evenly with 1/2 cup pecan halves. Roll up the rectangle and slice into 12 pieces. 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. Remove foil from pans. Bake until golden, 30 to 35 minutes.