Pecan Rolls

Directions

1. 1
   Soften yeast in warm water.
2. 2
   Combine hot milk, shortening, sugar and salt.
3. 3
   Cool to lukewarm.
4. 4
   Add 1 cup flour; beat well. Beat in softened yeast and egg.
5. 5
   Gradually add remaining flour to form a soft dough.
6. 6
   Knead until smooth and elastic, about 8 to 10 minutes.
7. 7
   Place in greased bowl, turning to grease top.
8. 8
   Cover; let rise in warm place, free from draft, until doubled in bulk (about 1 1/2 to 2 hours).
9. 9
   Punch down dough.
10. 10
    Turn out onto lightly floured board.
11. 11
    Divide in half.
12. 12
    Roll each into 12 x 8-inch rectangle. Brush each with 2 tablespoons melted butter.
13. 13
    Combine 1/2 cup sugar and 2 teaspoons cinnamon.
14. 14
    Sprinkle half on each rectangle.
15. 15
    Roll jelly-roll style and seal.
16. 16
    Cut into 8 (1 1/2-inch) slices. Combine in saucepan brown sugar, corn syrup and butter.
17. 17
    Heat slowly, stirring frequently until blended.
18. 18
    Remove from heat. Sprinkle 13 x 9-inch pan with pecans.
19. 19
    Pour syrup mixture and top with 16 rolls.
20. 20
    Cover; let rise 35 to 45 minutes.
21. 21
    Bake at 375° for 25 minutes.
22. 22
    Immediately invert on plate or cookie sheet.