Ingredients
- 1 pkg. dry yeast
- 1/4 c. water
- 1 cup milk, scalded
- 1/4 c. shortening
- 1/4 c. sugar
- 1 t. salt
- 3-1/4 to 3-1/2 cups flour
- 1 beaten egg
- 1 recipe each filling and topping
Preparation
Step 1
Soften years in warm water. Combine hot milk, shortening, sugar, and salt, cool to lukewarm. Add 1 cup flour, beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough. Brush top lightly w/shortening; cover and let raise in warm place until double. (about 1-1/2 to 2 hours). Punch down; turn out on lightly floured surface and divide dough in half. Roll each piece 12 x 8” rectangle 3/8 inch thick.
Filling: Brush each rectangle with 2 T of melted butter. Combine ½ cup sugar and 2 t. cinnamon; sprinkle half over each rectangle. Beginning with long side, roll like jelly roll. Seal edge. Cut each roll into 8 1-1/2 inch slices.
Topping: In each of two 9-1/2 x 5 x 3” metal loaf pans (I use one 8-1/2 x 11”) mix ½ c. brown sugar, ¼ c. butter, and 1 T. light corn syrup. Heat slowly, stirring frequently until blended. Remove from heat. Sprinkle 1/3 c. pecans in each pan and top with 8 rolls, cut side down. Cover and let raise in warm place 35-45 min. Bake 25 min. at 375 degrees.