6 to 6 1/2 c. all-purpose flour
2 pkg. active dry yeast or fast acting yeast
2 1/4 c. skim milk
1/4 c. vegetable shortening liquid
2 tbsp. granulated sugar
1/2 tsp. salt

Stir 2 1/2 cups of flour and all yeast in large mixing bowl. Using the microwave, heat until warm the milk, oil, sugar and salt. Add to flour mixture. Beat with an electric mixer on low for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes.

Using a wooden spoon, stir in as much of remaining flour s you can. Knead on lightly floured surface. Add enough of remaining flour to make a soft dough that is smooth and elastic, 3 to 5 minutes. Shape into a ball, cover and let rest for 20 minutes.

1 c. butter
1 c. brown sugar
2 tbsp. light corn syrup

In microwave, melt 1/2 cup butter, brown sugar, and corn syrup. Distribute evenly in bottom of 36 well-greased muffin cups. Sprinkle 1 cup of pecans on bottom of cups. Divide dough in half.

Roll half into an 8x10 inch rectangle. Spread with 1/8 cup butter and sprinkle with:

1/4 c. sugar
1 tsp. cinnamon
Raisins
Nuts

Roll up starting from one of the long sides. Cut into 1-inch slices. Place rolls, cut side down in prepared cups. Cover and chill in refrigerator 2 to 24 hours.

Bake: Let stand covered 20 minutes at room temperature. bake at 375 degrees for 20 minutes or until done. Invert into waxed paper or large plate. Serve warm. 189 calories per roll.