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I think this recipe originally was from a Better Homes and Gardens Cookbook, but I cannot be sure - I've been making these for over 20 years.
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The recipe can be doubled successfully (yielding 2 sheet cake pans or possibly 32 rolls).
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Soften yeast in lukewarm water.
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Combine next 4 ingredients; cold to lukewarm.
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Add in 1 c. of the flour; beat well.
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Beat in yeast and egg.
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Gradually add in remaining flour to create a soft dough; beat well.
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Brush top lightly with soft shortening; cover and let rise in hot place till double
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(1-1/2 to 2 hrs).
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Punch down; turn out on lightly floured surface and divide dough in half.
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Roll each piece in 12 x 8 rectangle.
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FILLING: Brush each rectangle with 2 Tbsp.
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melted butter.
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Combine 1/2 c. sugar and 2 tsps cinnamon; sprinkle half over each rectangle.
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Roll each rectangle as for a jellyroll, beginning with long side; seal edge.
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Cut each roll in eight 1-1/2-inch slices.
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TOPPING: In each of two loaf pans or possibly one sheet cake pan or possibly 2 cake pans, mix 1/2 c. brown sugar, 1/4 c. butter and 1 Tbsp.
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light corn syrup.
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Heat slowly, stirring frequently until blended.
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Remove from heat.
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Spring 1/3 c. pecans in each pan.
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Place 8 rolls cut side down in each pan.
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Cover; let rise in hot place till double (35 to 45 min).
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Bake in moderate oven (375 degrees) for 25 min or possibly till done.
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Cold 2 or possibly 3 min; invert on rack and remove pans.
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(If you leave the rolls in the pans to cold longer than a couple of min, they will stick as the caramel topping sets up.
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You can either place them back in the oven for a couple of min to heat up the caramel or possibly try a hot water bath.
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I find it easier to turn them out quickly - so do not wander too far after removing the rolls from the oven.)
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Kathie W. (kitwilli), In the Blue Ridge Mountains of Virginia
