Caramel-pecan Rolls

INGREDIENTS

INSTRUCTIONS

In large mixing bowl combine 2 cups flour and yeast. Heat and stir
milk, 1/4 cup granulated sugar, shortening, and salt just till warm
(115-120). Add to dry mixture in bowl; add eggs. Beat at low speed of
electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high
speed. By hand, stir in enough of remaining flour to make a  moderately
stiff dough. Knead on floured surface till smooth, 8 to 10  minutes.
Shape into ball. Place in greased bowl; turn once. Cover;  let rise
till double, 45 to 60 minutes.  Punch down; divide in half. Cover; let
rest 10 minutes. Roll each  half to 12x8-inch rectangle. Brush with the
melted butter. Combine  remaining 1/2 cup granulated sugar and
cinnamon; sprinkle over dough.  Roll each up jelly-roll style, starting
with long side; seal seams.  Slice each roll into 12 pieces. In
saucepan mix brown sugar, 1/4 cup  butter, and corn syrup; cook and
stir till butter melts. Distribute  mixture evenly in two 9 x 1
1/2-inch round baking pans. Top with  nuts. Place 12 rolls, cut side
down, in each prepared pan. Cover; let  rise till double (about 30
minutes). Bake at 375 for 18 to 20  minutes. Cool 30 seconds; invert on
rack and remove pans.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 195
Calories From Fat: 69
Total Fat: 7.9g
Cholesterol: 21.6mg
Sodium: 126mg
Potassium: 58.5mg
Carbohydrates: 28.5g
Fiber: <1g
Sugar: 14.2g
Protein: 3g