1/2 c. sugar
2 tsp. salt
2 c. milk, scalded & cooled
2 pkg. yeast, dissolved in 1/2 c. lukewarm water
2 eggs, beaten
6 to 6 1/2 c. flour, divided
1/2 c. shortening, melted & cooled

CINNAMON FILLING:

1 c. butter softened
2 c. sugar
3 tbsp. cinnamon

SYRUP:

2 c. brown sugar
1 c. water
1 tbsp. butter

Pecans

Stir sugar and salt into milk, mixing to dissolve. Add yeast-water mixture to milk. Add eggs. Gradually add three cups of the flour, mixing well by hand. Add shortening, mixing well. Add the additional flour it takes to make a soft dough. Place dough on board. Cover and let rest 10 minutes.

Knead dough about 10 minutes (4 minutes with dough hooks) or until smooth and elastic, adding only enough flour to board to keep dough from being sticky. Place dough in large greased bowl. Grease top of dough. Cover bowl with a damp cloth. Let rise until double in bulk, about two hours. Punch down. cover and let rise again, 45 minutes.

Meanwhile, stir together butter, sugar and cinnamon; set aside.

Make syrup by combining ingredients in saucepan and bringing to a full boil. Divide syrup and pour into two 13 x 9 inch pans fully lined with foil (bottom and sides). Arrange pecan halves in a single layer over syrup.

Divide dough in half and roll out each half onto lightly floured board into an oblong 15 x 12. Spread each oblong with half of cinnamon mixture. Roll up each, from long side, jelly roll fashion. Seal edges. Cut each roll into 16 slices.

Arrange rolls, cut side up in pans over pecans and syrup. Cover and let rise one hour. Remove cloth. Bake in 375 degree oven 20 minutes.

Remove rolls from oven and let sit in pan one minute. Invert pan onto cookie sheet, then carefully peel off the foil.