Butter pecan rolls

------------Meal-Master---------
 Title: Butter Pecan Rolls
 Categories: Desserts, Breads
 Yield: 18
 
       1    cake compressed yeast 
            (1 envelope may be used)
     1/4 c  lukewarm water
       1 c  milk, scalded
     1/4 c  shortening
     1/4 c  sugar
       1 ts salt
   3 1/2 c  sifted all purpose flour
       1    beaten egg
 
            filling 
       2 tb melted butter
     1/2 c  sugar
       2 ts cinnamon
 
             topping 
     1/2 c  brown sugar
     1/4 c  butter 
       1 tb light corn syrup. 
     1/3 c  pecans 
 
 
 
 I think this recipe originally was from a Better Homes and Gardens 
 Cookbook, but I can't be sure - I've been making these for over 
 20 years.  The recipe can be doubled successfully (yielding 2 sheet 
 cake pans or 32 rolls).
 
 Soften yeast in lukewarm water.  Combine next 4 ingredients; cool 
 to lukewarm.
 Add 1 cup of the flour; beat well.  Beat in yeast and egg.  
 Gradually add remaining flour to form a soft dough; beat well. 
 Brush top lightly with soft shortening; cover and let rise in warm 
 place until double (1 1/2 to 2 hours).
 Punch down; turn out on lightly floured surface and divide dough 
 in half.
 Roll each piece in 12 x 8 rectangle.
 
 FILLING:
 
 Brush each rectangle with 2 tablespoons melted butter.  Combine 
 1/2 cup sugar and 2 tsps cinnamon; sprinkle half over each rectangle.
 
 Roll each rectangle as for a jellyroll, beginning with long side; 
 seal edge.
 Cut each roll in eight 1 1/2-inch slices.
 
 
 TOPPING:
 
 In each of two loaf pans or one sheet cake pan or 2 cake pans, 
 mix 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon light corn 
 syrup.  Heat slowly, stirring frequently till blended.  Remove 
 from heat.  Spring 1/3 cup pecans in each pan.
 
 Place 8 rolls cut side down in each pan.  Cover; let rise in warm 
 place until double (35 to 45 minutes).  Bake in moderate oven 
 (375 degrees) for 25 minutes or until done.  Cool 2 or 3 minutes;
 invert on rack and remove pans.  Makes 16 rolls.
 
 (If you leave the rolls in the pans to cool longer than a couple 
 of minutes, they will stick as the caramel topping sets up.  You 
 can either place them back in the oven for a couple of minutes to 
 heat up the caramel or try a warm water bath.  I find it easier 
 to turn them out quickly - so don't wander too far after removing
 the rolls from the oven.)
 
 Enjoy
 
 Kathie W. (kitwilli)
 In the Blue Ridge Mountains of Virginia
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