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BUTTER PECAN ROLLS 
1 pkg. active dry yeast
1/4 c. water
1 c. milk, scalded
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
3 1/4 - 3 1/2 c. sifted flour
1 beaten egg
1 recipe each of Filling and Topping

Soften yeast in warm water. Combine hot milk, shortening, sugar, and salt; cool to lukewarm. Add 1 cup of 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 - 2 hours). Punch down; turn out on floured surface and divide dough in half. Roll each piece in 12 x 8 inch rectangle about 3/8 inch thick.

Filling: Brush each rectangle with 2 tablespoons melted butter. Combine 1/2 cup sugar and 2 teaspoons cinnamon; sprinkle half over each rectangle. Beginning with long side, roll 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 loaf pan, mix 1/2 cup brown sugar, 1/4 cup butter, and 1 tablespoon light corn syrup. Heat slowly, stirring until blended. Remove from heat. Sprinkle 1/2 cup pecans in each pan and top with 8 rolls, cut side down. Cover; let rise until double (about 35-45 minutes). Bake in moderate oven (375 degrees) about 25 minutes. Cool 2-3 minutes; invert on rack and remove pans.

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