DOUGH:

1 3/4 c. milk
1/2 c. water
2 tsp. salt
2 pkgs. yeast
2 tbsp. sugar
3 tbsp. shortening
5 1/2 c. flour

Combine milk, water, sugar, salt and shortening in pan. Heat until shortening melts. Pour into large mixing bowl. Cool to very warm. Sprinkle on yeast and dissolve. Let stand until bubbly, about 10 minutes. Add 2 1/2 cups flour. Beat on low speed 30 seconds. Beat on high for 3 minutes. Stir in enough flour for soft dough. Knead 5 minutes. Place in greased bowl. Let rise 30 minutes or until double.

CARAMEL MIX:

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

Combine in small pan and cook until blended. Divide equally into 3 greased 9" layer pans. Sprinkle 1 cup pecan halves over.

Divide dough into 2 portions. Roll to 10"x12". Spread each with 2 tablespoons butter. Sprinkle with sugar cinnamon. Roll up. Cut into 12 (1") slices, 8 slices per pan. Cover with plastic wrap and refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator and let stand 25 minutes. Bake at 425 degrees for 25 minutes until golden brown. Cool five minutes. Invert onto plates.