Recipe: Butter Pecan Rolls

Butter Pecan Rolls
Source: rec.food.recipes/Kathie W. (kitwilli)

1 cake compressed yeast (1 envelope may be used)
1/4 cup lukewarm water

1 cup milk, scalded
1/4 cup shortening
1/4 cup sugar
1 tsp salt

3 1/4 to 3 1/2 cups sifted all purpose flour
1 beaten egg

filling and topping (See recipes below)

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 tsp 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.

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.