Pecan Rolls - cooking recipe

Ingredients

1 pkg. dry yeast
1/4 c. water
1/4 c. shortening
1 c. milk, scalded
1 tsp. salt
3 1/2 c. flour (about)
1 beaten egg
1/4 c. sugar
1/2 c. brown sugar
1 Tbsp. light corn syrup
1/4 c. butter
2/3 c. pecans

Preparation

Soften yeast in warm water.
Combine hot milk, shortening, sugar and salt.
Cool to lukewarm.
Add 1 cup flour; beat well. Beat in softened yeast and egg.
Gradually add remaining flour to form a soft dough.
Knead until smooth and elastic, about 8 to 10 minutes.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until doubled in bulk (about 1 1/2 to 2 hours).
Punch down dough.
Turn out onto lightly floured board.
Divide in half.
Roll each into 12 x 8-inch rectangle. Brush each with 2 tablespoons melted butter.
Combine 1/2 cup sugar and 2 teaspoons cinnamon.
Sprinkle half on each rectangle.
Roll jelly-roll style and seal.
Cut into 8 (1 1/2-inch) slices. Combine in saucepan brown sugar, corn syrup and butter.
Heat slowly, stirring frequently until blended.
Remove from heat. Sprinkle 13 x 9-inch pan with pecans.
Pour syrup mixture and top with 16 rolls.
Cover; let rise 35 to 45 minutes.
Bake at 375\u00b0 for 25 minutes.
Immediately invert on plate or cookie sheet.