Rolls:
1 package active dry yeast
1/2 cup warm water (110 degrees)
1 cup warm milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
4 cups sifted flour
1 egg
Filling:
1/2 cup melted butter
1/2 cup brown sugar
2 teaspoons cinnamon Topping:
1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 cup chopped pecans
…..
To make rolls: soften yeast in warm water for 5 minutes. Combine warm milk, sugar, shortening, and salt. Cool this mixture to lukewarm. Add 1 1/2 cup flour and beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise until doubled (about 2 hours). Divide dough. Roll each half into 12×8 inch rectangle. Brush each rectangle with 1/4 cup melted butter. Combine remaining filling ingredients and sprinkle both halves of dough evenly with filling mixture. Roll lengthwise as for jelly rolls. Seal edge of each roll. Cut rolls into 1 inch slices. In saucepan, combine all topping ingredients except nuts. Heat slowly, stirring often, until bubbly. Remove from heat and add nuts. Divide mixture into 2 9 inch round cake pans. Place rolls, cut side down, over mixture and let rise in warm place until double in volume, 35 to 45 minutes. Bake at 375 degrees for about 20 minutes. Cool 2 to 3 minutes; invert on rack and remove from pan. Makes 2 dozen rolls.