Cinnamon Rolls

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1/2 c	margarine melted
1 c	dairy sour cream
1/2 c	sugar
1 1/2 teas salt
2 packages	Fleischmanns Dry Yeast
3/4 c	warm water, (105-115 F)
1	egg at room temp
5 1/2 to 6 1/2 c	unsifted flour
	Melted margarine
1 c	chopped pecans
1/2 c	packed light brown sugar

1/2 teas ground cinnamon

Combine margarine, sour cream, sugar & salt. Dissolve yeast in warm water. Add sour cream mixture, egg & 3 cups flour; beat until smooth. Add flour to make a stiff dough on floured board; knead 8 to 10 minutes. Place in greased bowl, grease top, cover. Let rise until doubled, about 1 hour & 15 minutes. Roll into two 9x16 inch rectangles. Brush with margarine. Combine sugar, cinnamon & pecans, sprinkle on dough. Roll up. Seal seams. Cut and place in circles on grassed baking pans. Cover, let rise until doubled (about 1 hour). Bake at 325* about 35 minutes. Frost while warm.

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