Overnight Caramel Pecan Rolls

2 pkg active dry yeast
1/2 cup warm water
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
7 cups flour

dissolve yeast in warm water in large mixing bowl, Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, eg 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, kneed until smooth and elastic, 810 minutes. place in greased bowl; turn greased side up. Cover; let risein warm place until double, about 1.5hours. dough is ready if indention remains when touched

heat brown sugar and 1/2 cup margarine until melted; remove from heat. stir in corn syrup. divide mixture between 2 baking pans 13x9x2 inches. sprinkle each with 1/2 pecan halves (I do not use this)

punch down dough; divide into halves. roll 1 half into rectangle, 12x10. 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 12 1 inch slices. place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. repeat with remaining dough. refrigerate at least 12 hours but no longer than 48. (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. Immediately invert pan on heatproof serving plate. let pan remain a minute so caramel drizzles over rolls

Sauce for pans ingredients:
1 cup packed brown sugar
1/2 cup margarine or butter softened
2 tablespoons light corn syrup
1 cup pecan halves

Rub on the dough
4 tablespoons margarine
1/2 cups granulated sugar
1 tablespoon plus 1 teaspoon ground cinnamon