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 with electric mixer 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 hour 30 minutes or until double. Dough is ready if indentation remains when touched.

Heat 1 cup brown sugar and 1/2 cup margarine to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13 x 9 x 2 inches. Sprinkle with pecan halves.

Punch 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, 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over margarine. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double.

Heat oven to 350° F.

Bake 30 to 35 minutes or until golden brown. Immediately turn upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan. Serve warm.

* If using self-rising flour, omit salt. ** Spreads with at least 65% vegetable oil can be substituted.

syrup, pecan halves and omit heating brown sugar margarine, corn syrup and pecans.

Line pan with aluminum foil; spray with nonstick cooking spray. Drizzle 3/4 cup light caramel ice cream topping over foil. Sprinkle with 2/3 cup chopped pecans. Continue as directed in steps 4, 5 and 6 except omit the chopped pecans from the filling