2 c. lukewarm water
1/2 c. sugar
1 1/2 tsp. salt
2 pkg. dry yeast
1 egg
1/4 c. shortening
5 1/2 to 6 c. flour

In a large mixing bowl, add sugar and salt to water and mix until dissolved. Add yeast and stir until dissolved. Add egg and shortening and mix. Mix in flour, about a cup at a time and knead until dough is smooth and no longer glossy.

Cover bowl with waxed paper and over this place a damp cloth held in place by a rubber band. Refrigerate at least 12 hours. Dough may be kept 3 to 4 days.

TOPPING AND FILLING:

1 1/2 c. melted butter
2 c. dark brown sugar
1 c. chopped pecans
4 tsp. cinnamon

In each of two 9x13 inch pans mix 1/2 cup melted butter and 1/2 cup brown sugar. Refrigerate for a few minutes to keep from separating. Sprinkle each pan with 1/2 cup pecans.

Roll half the dough into a 14x18 inch rectangle (keep the other half refrigerated to prevent rising). Spread about 3 tbsp. of melted butter over the rolled dough. Sprinkle with a mixture of 1/2 cups brown sugar and 2 tsp. cinnamon. Roll tightly from bottom to top. Pinch edge of roll together to seal. Cut into 3/4 to 1 inch slices and place in pan with a little space between each slice. Brush a bit of butter in between to help rolls pull apart easily after baking.

Cover pan and let rolls rise until doubled. Repeat, using other half of dough and filling ingredients. Bake at 375 degrees until slightly brown, about 20 to 25 minutes.

Immediately remove pan from oven. Place cookie sheet on top and invert. Makes about 25 small rolls per pan.