Butterscotch Pecan Rolls - cooking recipe

Ingredients

1/3 c. milk, scalded
2 Tbsp. sugar, divided
1/2 tsp. salt
2 Tbsp. shortening
1/4 c. warm water
1 pkg. RapidRise dry yeast
1 egg, well beaten
1/4 tsp. grated lemon rind
2 c. flour
3 Tbsp. melted margarine, divided
2/3 c. brown sugar, divided
1 tsp. cinnamon
1/2 c. raisins
1/4 c. dark Karo syrup, divided
1/2 c. pecans

Preparation

Combine scalded milk, 1 tablespoon sugar, salt and shortening; cool.
In medium bowl, combine warm water, remaining 1 tablespoon sugar and yeast.
Add cooled milk mixture, egg, lemon rind and about 1 cup flour.
Beat until smooth.
Knead in remaining flour until dough springs back when indented, not very long.
Let rise in warm place until double in bulk.
Roll out; spread with 1 1/2 tablespoons melted margarine.