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1
Stir sugar and salt into lowfat milk, mixing to dissolve.
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2
Add in yeast-water mix to lowfat milk.
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3
Add in Large eggs.
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4
Gradually add in three c. of the flour, mixing well by hand.
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5
Add in shortening, mixing well.
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6
Add in the additional flour it takes to make a soft dough.
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7
Place dough on board.
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8
Cover and let rest 10 min.
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9
Knead dough about 10 min (4 min with dough hooks) or possibly till smooth and elastic, adding only sufficient flour to board to keep dough from being sticky.
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10
Place dough in large greased bowl.
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11
Grease top of dough.
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12
Cover bowl with a damp cloth.
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13
Let rise till double in bulk, about two hrs.
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14
Punch down.
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15
cover and let rise again, 45 min.
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16
Meanwhile, stir together butter, sugar and cinnamon; set aside.
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17
Make syrup by combining ingredients in saucepan and bringing to a full boil.
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18
Divide syrup and pour into two 13 x 9 inch pans fully lined with foil (bottom and sides).
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19
Arrange pecan halves in a single layer over syrup.
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20
Divide dough in half and roll out each half onto lightly floured board into an oblong 15 x 12.
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21
Spread each oblong with half of cinnamon mix.
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22
Roll up each, from long side, jelly roll fashion.
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23
Seal edges.
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24
Cut each roll into 16 slices.
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25
Arrange rolls, cut side up in pans over pecans and syrup.
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26
Cover and let rise one hour.
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27
Remove cloth.
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28
Bake in 375 degree oven 20 min.
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29
Remove rolls from oven and let sit in pan one minute.
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30
Invert pan onto cookie sheet, then carefully peel off the foil.
