Butter Pecan Rolls

Soften yeast in lukewarm water. Combine next 4 ingredients and cool to lukewarm. Add 1 cup of the flour, beating well. Beat in yeast and egg.

Gradually add remaining flour to form a soft dough. Beat well. Brush top lightly with soft shortening, cover, and let rise in warm place until double (1 1/2 to 2 hours).

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

FILLING: Brush each rectangle with melted butter. Combine sugar and cinnamon, then sprinkle half over each rectangle. Roll each rectangle as for a jellyroll, beginning with long side. Seal edge. Cut each roll in eight 1 1/2-inch slices.

TOPPING: In each of two loaf pans or 2 cake pans, mix half the brown sugar, half the butter and half the corn syrup. Heat slowly, stirring frequently until blended.

Remove from heat. Sprinkle half the pecans in each pan. You can also make this in one sheet cake pan (use full amount of topping ingredients).

Place 8 rolls cut side down in each pan. Cover and let rise in warm place until double (35 to 45 minutes). Bake in moderate oven (375 degrees F) for 25 minutes or until done. Cool for 2 or 3 minutes and invert on rack and remove pans.

NOTE: If you leave the rolls in the pans to cool longer than a couple of minutes, they will stick as the caramel topping sets up.

You can either place them back in the oven for a couple of minutes to heat up the caramel or try a warm water bath. I find it easier to turn them out quickly, so don't wander too far after removing the rolls from the oven.