2 c. hot water
3/4 c. vegetable shortening
3/4 c. plus 1/2 tsp. granulated sugar, divided
1 1/2 tbsp. salt
1 pkg. active dry yeast
1/2 c. warm water
2 slightly beaten eggs
About 7 c. all-purpose flour
Soft butter
Brown sugar
Ground cinnamon
Light corn syrup
Melted butter
Pecan halves

In large bowl mix together hot water, shortening, 3/4 cup sugar and salt until shortening melts. Let cool. In small bowl dissolve yeast and 1/2 teaspoon sugar in the 1/2 cup warm water and let stand a few minutes. Add yeast mixture and eggs to shortening mixture and stir. Sift in flour a little at a time.

Form into ball, place in greased bowl, turn to grease top, cover with towel and let rise in warm place until double in bulk, about 1 1/2 to 2 hours. Roll out dough until 1/3 inch thick. Brush with about 3 tablespoon soft or melted butter. Sprinkle with about 3/4 cup brown sugar and 1 to 2 tablespoons cinnamon. Roll in jelly roll fashion, cut 3/4 inch pieces.

Grease 9 x 13 inch pan and an 8 or 9 inch square pan. Sprinkle bottom of each pan with 2 to 3 tablespoons melted butter, 1/2 to 3/4 cup brown sugar and 2 to 3 tablespoons corn syrup and 1/2 cup pecan halves. Place rolls upside down. Let rise until they are level with top of pan, about 45 minutes. Bake at 375 degrees for about 25 minutes or until golden brown. Makes 24 to 26 buns.