1 pkg. active dry yeast
1/4 c. water
1 c. milk, scalded
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
3 1/2 c. sifted flour
1 egg
1/2 c. brown sugar
1/4 c. butter
1 tbsp. light corn syrup

Soften yeast in warm water. Combine milk, sugar, shortening, and salt. Cool to lukewarm. Add 1 1/2 cups flour. Beat well. Beat in yeast and egg. Gradually add remaining flour to form a soft dough. Place in greased bowl. Cover. Let rise until double, 1 1/2 to 2 hours.

Use half of basic dough for caramel rolls. Roll on lightly floured surface. Brush with 1/4 cup melted butter. Sprinkle with mixture of 1/4 cup brown sugar and 1 teaspoon cinnamon. Roll as for jelly roll. Cut in 1-inch slices.

Heat 1/2 cup brown sugar, 1/4 cup butter, and light corn syrup, stirring often. Pour into 8x8x2 inch pan. Place rolls, cut side down over mixture. Cover; let rise in warm place until double, 35-45 minutes. Bake at 375 degrees about 20 minutes. Cool 2 to 3 minutes. Invert on rack which has wax paper on it. Makes 1 dozen rolls.