3 1/2 c. sifted all-purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. granulated sugar
1/4 c. shortening
1 tsp. salt
1 egg
4 tbsp. butter, melted
1/2 c. brown sugar
1/2 c. granulated sugar
1/2 tsp. ground cinnamon
4 tbsp. butter, melted
1 c. granulated sugar
1/2 c. chopped pecans
1 tsp. ground cinnamon

In large mixer bowl combine 2 cups of the flour and the yeast. In saucepan heat together milk, the 1/4 cup granulated sugar, the shortening and salt just until shortening melts. Add to dry ingredients in mixer bowl; add egg. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

By hand, stir in enough of the remaining flour to make a moderately soft dough. Place in greased bowl; turn once to grease surface. Cover and let rise until double, 1 1/2 to 2 hours. Turn out onto lightly floured surface. Divide dough in half. Roll out one portion of dough at a time to 12x12 square.

Combine the first 4 tablespoons melted butter, the brown sugar, the 1/2 cup granulated sugar, and the 1/2 teaspoon cinnamon. Spread half of mixture over dough.

Roll up jelly roll fashion; pinch to seal edges. Cut into 12 pieces. Place on greased baking sheets at least 3 inches apart. Flatten each to about 3 inches in diameter. Repeat with remaining dough and sugar mixture. Allow to rise about 30 minutes. Cover with waxed paper.

Roll over tops with rolling pin to flatten to about 1/8-inch thickness. Carefully remove waxed paper. Brush with remaining melted butter. Combine the remaining sugar, the nuts, and remaining cinnamon; sprinkle over rolls. Cover again with waxed paper and roll flat again. Bake in 400 degree oven for 10-12 minutes. Remove immediately from baking sheets. Makes 24 rolls.