------------Meal-Master---------
Title: Butter Pecan Rolls
Categories: Desserts, Breads
Yield: 18

      1    cake compressed yeast 
           (1 envelope may be used)
    1/4 c  lukewarm water
      1 c  milk, scalded
    1/4 c  shortening
    1/4 c  sugar
      1 ts salt
  3 1/2 c  sifted all purpose flour
      1    beaten egg

           filling 
      2 tb melted butter
    1/2 c  sugar
      2 ts cinnamon

            topping 
    1/2 c  brown sugar
    1/4 c  butter 
      1 tb light corn syrup. 
    1/3 c  pecans 



I think this recipe originally was from a Better Homes and Gardens 
Cookbook, but I can't be sure - I've been making these for over 
20 years.  The recipe can be doubled successfully (yielding 2 sheet 
cake pans or 32 rolls).

Soften yeast in lukewarm water.  Combine next 4 ingredients; cool 
to lukewarm.
Add 1 cup of the flour; beat 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; turn out on lightly floured surface and divide dough 
in half.
Roll each piece in 12 x 8 rectangle.

FILLING:

Brush each rectangle with 2 tablespoons melted butter.  Combine 
1/2 cup sugar and 2 tsps cinnamon; 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 one sheet cake pan or 2 cake pans, 
mix 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon light corn 
syrup.  Heat slowly, stirring frequently till blended.  Remove 
from heat.  Spring 1/3 cup pecans in each pan.

Place 8 rolls cut side down in each pan.  Cover; let rise in warm 
place until double (35 to 45 minutes).  Bake in moderate oven 
(375 degrees) for 25 minutes or until done.  Cool 2 or 3 minutes;
invert on rack and remove pans.  Makes 16 rolls.

(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.)

Enjoy

Kathie W. (kitwilli)
In the Blue Ridge Mountains of Virginia
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