2 pkgs. yeast
1/2 c. warm water
2 c. lukewarm milk
1/2 c. sugar
3 tsp. baking powder
1/3 c. shortening
2 tsp. salt
1 egg
5-6 c. flour
4 tbsp. soft butter
1/2 c. sugar (you may want to use more if you like the rolls sweeter)
1 tbsp. + 1 tsp. cinnamon

Dissolve yeast in warm water. Stir in milk, 1/2 cup sugar, shortening, baking powder, salt, egg and 2 to 3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well floured board. Knead until smooth and elastic, 8 to 10 minutes.

Place in greased bowl. Cover and let rise until double, about 1 1/2 hours. Grease 2 (9"x13"x2") pans. Roll 1/2 of dough into 12"x10" rectangle. Spread with half the butter. Mix 1/2 cup sugar and cinnamon. Sprinkle half over dough. Roll up beginning at wide side. Pinch side to seal. Cut into 12 slices. Place slightly apart in pan. Wrap tightly in foil. Repeat with other half of dough. Refrigerate at least 12 hours but no longer than 48. (To bake immediately, do not wrap and let rise in warm place until double.)

Heat oven to 350 degrees. Remove foil. Bake 30 to 35 minutes. Frost while warm.

To make caramel pecan rolls, heat 1 cup brown sugar and 1/2 cup butter until melted. Remove from heat and stir in 2 tablespoons light corn syrup. Divide mixture in 2 pans and sprinkle 1/2 cup pecans in each. Bake as directed and invert immediately.