3 1/2-4 c. Gold Medal all-purpose flour
1 c. packed brown sugar
1/2 c. butter
1/4 c. corn syrup
2 tbsp. butter, softened
Filling (below)
1 pkg. regular or quick acting active dry yeast
1/2 c. warm water (105-115 degrees)
1/2 c. lukewarm milk (scalded then cooled)
1/3 c. granulated sugar
1/3 c. shortening or butter, softened
1 tsp. salt
1 egg

Dissolve yeast in warm water in medium bowl. Stir in milk, granulated sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place in greased medium bowl; turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)

Grease rectangular pan, 13 x 9 x 2 inches. Heat brown sugar and 1/2 cup butter to boiling in 1 quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Cool 5 minutes. Pour into pan.

Punch down dough. Flatten dough with hands or rolling pin into rectangle, 15 x 10 inches, on lightly floured surface. Spread with 2 tablespoons butter. Sprinkle Filling evenly over butter. Roll up tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into 15 (1 inch) slices. Place slightly apart in pan. Let rise about 40 minutes or until double.

Heat oven to 375 degrees. Bake 30-35 minutes or until golden brown. Immediately invert pan onto heatproof tray. Let pan remain a minute so caramel can drizzle over rolls. Spoon any caramel from tray over rolls. 15 rolls.

FILLING:

1/2 c. chopped pecans
1/2 c. raisins
1 1/2 tsp. ground cinnamon

Mix all ingredients.