3 1/2 c. sifted flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. granulated sugar
1/4 c. shortening
1 tsp. salt
1 egg
4 tbsp. butter, melted
1/2 c. brown sugar
1/2 c. granulated sugar
1/2 tsp. cinnamon
4 tbsp. butter, melted
1 c. granulated sugar
1/2 c. chopped pecans
1 tsp. cinnamon

In a large bowl, combine 2 cups of the flour and yeast. In a saucepan, heat milk, the 1/4 cup sugar, shortening and salt just until the shortening melts. Add to dry ingredients. Add egg and beat at low speed for 1/2 minute. Beat 3 more minutes on high.

By hand, stir in enough of remaining flour to form soft dough. Place in greased bowl; turning once to grease surface. Cover and let rise for 1 1/2 to 2 hours. Turn out onto floured surface. Divide dough in half and roll each into a 12 x 12 inch square.

Combine the first 4 tablespoons melted butter, brown sugar, the 1/2 cup granulated sugar and 1/2 teaspoon cinnamon. Spread half of the mixture over dough. Roll up jelly roll fashion and pinch to seal edges. Cut into 12 pieces.

Place on greased baking sheet 3 inches apart. Flatten to about 3 inches. Allow to rise 30 minutes then cover with wax paper and flatten with rolling pin to about 1/8 inch thickness. Remove wax paper and brush tops with melted butter. Combine remaining sugar, nuts and cinnamon; sprinkle over rolls. Flatten again. Bake at 400 degrees for 10-12 minutes.