1 pkg. dry yeast
1/4 c. water
1/4 c. shortening
1 c. milk, scalded
1 tsp. salt
3 1/2 c. flour (about)
1 beaten egg
1/4 c. sugar
1/2 c. brown sugar
1 tbsp. light corn syrup
1/4 c. butter
2/3 c. pecans

Soften yeast in warm water. Combine hot milk, shortening, sugar and salt. Cool to lukewarm. Add 1 cup flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form a soft dough. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk (about 1 1/2 to 2 hours). Punch down dough. Turn out onto lightly floured board. Divide in half. Roll each into 12 x 8-inch rectangle. Brush each with 2 tablespoons melted butter. Combine 1/2 cup sugar and 2 teaspoons cinnamon. Sprinkle half on each rectangle. Roll jelly-roll style and seal. Cut into 8 (1 1/2-inch) slices. Combine in saucepan brown sugar, corn syrup and butter. Heat slowly, stirring frequently until blended. Remove from heat. Sprinkle 13 x 9-inch pan with pecans. Pour syrup mixture and top with 16 rolls. Cover; let rise 35 to 45 minutes.

Bake at 375°F for 25 minutes. Immediately invert on plate or cookie sheet.