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1
Dissolve yeast in warm water.
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2
Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2 to 3 cups flour.
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3
Beat until smooth.
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4
Mix in enough remaining flour to make dough easy to handle.
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5
Turn dough onto well floured board; knead until smooth, about 8 to 10 minutes.
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6
Place in a greased bowl; turn greased side up.
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7
Cover and let rise in warm place until double, about 1 1/2 hours.
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8
Divide dough in half.
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9
Roll these halves into rectangles. Mix together 1/2 cup sugar, 4 teaspoons cinnamon and 4 tablespoons oleo and spread on rectangles.
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10
Roll up halves, beginning at wide side.
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11
Pinch edge of dough to seal.
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12
Heat brown sugar (packed) and 1/2 cup oleo until sugar melts.
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13
Remove from heat (stir in Karo, if desired).
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14
Divide this mixture into two parts and spread over bottom of 2 (13 x 9 x 2-inch) pans.
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15
Sprinkle chopped nuts over this.
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16
Cut rolls into 3/4-inch slices, placing slightly apart in pans.
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17
Let rise in warm place until rolls have doubled in size. Bake at 350u00b0 for 30 to 35 minutes.
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18
Immediately invert pan on large tray.
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19
Let pans remain over rolls 1 to 2 minutes so caramel drizzles over rolls.
