3 3/4 c  All-purpose flour*

    1/3 c  Granulated sugar

      1 ts Salt

      2 pk Regular or quick-acting

           -Active dry yeast
      1 c  Very warm milk (120 to 130

           -Degrees)
    1/3 c  Margarine or butter, softene

      1    Egg

      1 c  Packed brown sugar

    1/2 c  Margarine or butter

    1/4 c  Dark corn syrup

    3/4 c  Pecan halves

      2 tb Margarine or

           -Butter, softened
    1/2 c  Chopped pecans

      2 tb Granulated sugar

      2 tb Packed brown sugar

      1 ts Ground cinnamon

  Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest. Mix 2
  cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large
  bowl. Add warm milk, 1/3 cup margarine and the egg. Beat on low speed 1
  minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping
  bowl frequently. Stir in enough remaining flour  to make dough easy to
  handle.Turn dough onto lightly floured surface. Knead about 5 minutes or
  until smooth and elastic. Place in greased bowl and turn greased side up.
  Cover and let rise in warm place about 1-1/2 hours or until double. (Dough
  is ready if indentation remains when touched.)Heat 1 cup brown sugar and
  1/2 cup margarine to boiling, stirring constantly; remove from heat. Stir

  in corn syrup. Pour into ungreased rectangular pan, 13 X 9 X 2 inches.
  Sprinkle with pecan halves.Pu down dough. Flatten with hands or rolling pin
  into rectangle, 15 X 10  inches, on lightly floured surface. Spread with 2
  tablespoons margarine Mix chopped pecans, 2 tablespoons granulated sugar, 2
  tablespoons brown sugar and the cinnamon. Sprinkle evenly over margarine.
  Roll up tightly beginning at 10-inch side. Pinch edge of dough into roll to
  seal. Stretch and shape until even. Cut roll into eight 1-1/4-inch slices.
  Place slightly apart in pan. Wrap pan tightly with heavy-duty aluminum
  foil. Refrigerate at least 12 hours but no longer than 48 hours.Heat oven
  to 350 degrees. Bake 30 to 35 minutes or until golden brown. Immediately
  invert on heatproof tray or serving plate. Let stand 1 minute so caramel
  will drizzle down; remove pan. 15 ROLLS; 385 CALORIES PER ROLL. * If using
  self-rising flour, omit salt.