Butter Pecan Rolls

Pour the lukewarm water over the yeast. Set aside.

In a large bowl combine the next 4 ingredients; cool to lukewarm.

Add 1 cup of the flour; beat well. Beat in the yeast and the egg.

Gradually add the rest of the flour to form a soft dough; beat well.

Brush top lightly with soft shortening; cover and let rise in warm place till double (1-1/2 – 2 hours).

Punch down, turn out on lightly floured surface and divide dough in half. Roll each piece in a 12 x 8″ rectangle.

FILLING

Brush each rectangle with 2 Tbls. of butter. Combine the sugar and cinnamon and sprinkle half over each rectangle.

Roll each rectangle like a jellyroll, beginning with long side; seal edge. Cut each roll in 8 1-1/2″ slices.

TOPPING

In each of two 9-1/2x5x3 inch metal loaf pans, pour half the sugar, butter and corn syrup that has been heated slowly in a saucepan.

Sprinkle 1/2 of the pecans over the syrup mixture in each pan.

Place 8 rolls cut side down in each pan. Cover, let rise in warm place till double (35 to 45 min).

Bake at 375 for 25 min or till done. Cool 2 or 3 min. Invert on rack and remove pans. I put wax paper under each rack to catch the drippage.