DOUGH:

1 pkg. dry yeast
1 c. milk, scalded (about 110 degrees)
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 c. melted shortening
4 1/2 c. all purpose flour

FILLING:

1/3 c. butter, softened
1 c. firmly packed brown sugar
2 tbsp. cinnamon
1/4 c. finely chopped pecans (opt.)

TOPPING:

1 c. butter
1 1/3 c. firmly packed brown sugar
4 tsp. light corn syrup

Place yeast in mixing bowl or food processor. Add milk and sugar. Process or beat until combined. Add salt, eggs, shortening and half of the flour. Process or beat until a smooth dough forms. Add remaining flour and combine. It may be necessary to knead in remaining flour by hand. Place dough in a buttered bowl, turning to coat the surface. Cover and let rise in a warm place until double, about 1 to 2 hours.

Meanwhile, prepare Topping. Melt butter in a small saucepan. Add brown sugar and corn syrup; mix well. Bring to a rolling boil and take off heat immediately. Do NOT overcook. Pour topping into 2 (9"x13") pans.

Prepare buns. Punch dough down. Divide in half. Roll each piece out into a 9"x18" rectangle. Spread with half of the butter for Filling: sprinkle with brown sugar, cinnamon and nuts; if desired. Roll up tightly from the long end. Repeat with other half of dough and Filling. Cut each roll into 18 (1") slices. Place rolls in prepared pans. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 375 degrees for 20 to 30 minutes; or until golden. Remove from oven and turn immediately onto sheets of foil. Let cool a bit before serving or cool completely before wrapping for freezing. May be frozen for up to 2 months. Makes 3 dozen.