1 pkg. dry yeast
1/2 c. warm water (105 to 115 degrees)
1/2 c. boiling water
1/4 c. shortening
1/4 c. butter
1/3 c. sugar
1 egg
1 egg yolk
1 1/2 tsp. salt
3 1/2 to 4 c. bread flour, divided
1/4 c. butter, melted
1 c. chopped pralines
Glaze

Dissolve yeast in 1/2 cup warm water in a large bowl. Combine 1/2 cup boiling water and next 3 ingredients; stir until shortening melts. Cool to 105-115 degrees. Stir into yeast mixture; add egg, egg yolk and salt, mixing well.

Gradually add 2 cups flour, beating at medium speed of an electric mixer until smooth. Stir in enough remaining flour to form a soft dough.

Turn dough out onto a lightly floured surface and knead until smooth and elastic (5-7 minutes). Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down and divide in half; roll each half into a 15x9 inch rectangle. Spread each with 2 tablespoons melted butter, and sprinkle evenly with pralines.

Starting with long side, roll up jellyroll fashion. Pinch seam to seal (do not seal ends). Cut each roll into 9 slices. Place slices, cut side down, in 2 greased 9 inch square pans. Cover and let rise in warm place (85 degrees), free from drafts, 1 hour.

Bake at 350 degrees for 20-25 minutes or until golden brown. Drizzle glaze over warm rolls. Yield: 1 1/2 dozen.

GLAZE:

1 1/2 c. sifted powdered sugar
3-4 tbsp. milk
1/2 tsp. vanilla extract

Combine all ingredients; mix well. Yield: 1/2 cup.

NOTE: To make ahead, bake rolls at 350 degrees for 15 minutes; cool. Wrap in aluminum foil; freeze. To serve, thaw and bake at 350 degrees for 5-10 minutes or until golden brown; glaze while warm.