Title: Butter pecan rolls
 Categories: Dessert
      Yield: 16 Servings
 
      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

MMMMM--------------------------FILLING-------------------------------
      2 tb Melted butter
    1/2 c  Sugar
      2 ts Cinnamon

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Brown sugar
    1/4 c  Butter
      1 tb Light corn syrup
    1/3 c  Pecans
 
  Date: Sun, 21 Apr 1996 23:47:31 -0400
  
  From: Walt Gray  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.)
  
  Kathie W. (kitwilli), In the Blue Ridge Mountains of Virginia
  
  MM-RECIPES@IDISCOVER.NET
  
  MEAL-MASTER RECIPES LIST SERVER
  
  MM-RECIPES DIGEST V3 #112