1 pkg. active dry yeast
1/2 c. warm water (105 - 115 degrees)
1/2 c. lukewarm milk (scalded then cooled)
1/3 c. sugar
1/3 c. softened shortening
1 tsp. salt
1 egg
3 1/2 - 4 c. flour

Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make a dough easy to handle. Add it a little at a time, so you don't get too much. Cover; let dough rise in warm place about 1 hour, kneading every 15 minutes. Roll dough into rectangle 15 x 9 inches on a lightly greased or floured surface. Spread with butter. Sprinkle with cinnamon (however much you prefer) and about 2 tablespoons brown sugar. Roll up tightly, beginning at 15 inch side. Cut into 1 1/2 inch slices. Place slightly apart on greased and caramel lined (recipe follows) 9 x 13 inch pan. Let rise until double in size. Bake at 375 degrees until golden brown, 15 to 20 minutes.

CARAMEL FOR SWEET ROLLS:

1/3 c. butter
1 tbsp. corn syrup
1/2 c. pecans or walnuts
1/2 c. brown sugar
1 tbsp. cream or milk

Melt butter. Add remaining ingredients and stir well. Pour into greased 9 x 13 inch pan.