BUTTER PECAN ROLLS
1 pkg. yeast
1/4 c. water
1 c. milk, scalded
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
3 1/4 to 3 1/2 c. sifted flour
1 beaten egg
Soften yeast in warm water. Combine hot milk, shortening, sugar and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form soft dough, beating 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 8x12 inch rectangle. Brush with 2 tablespoons melted margarine. Combine 1/2 cup sugar, 2 teaspoons cinnamon; sprinkle half over each rectangle. Roll long edge in jelly roll fashion. Seal edge. Cut each roll in 8 (1 1/2 inch) slices.TOPPING:
In each of two 9 1/2 x 5 x 3 inch metal loaf pans, mix 1/2 cup brown sugar, 1/4 cup margarine, 1 tablespoon light corn syrup. Heat slowly, stirring until blended. Remove from heat and sprinkle with 1/2 cup pecans in each pan. Top with 8 rolls, cut side down. Cover, let rise until double, 45 minutes. Bake 25 minutes in 375 degree oven. Cool 2 or 3 minutes and invert on rack. Remove pan.