Name: Rolls with Fillings/toppings
Ingredients: 1 Cake compressed yeast (1 envelope may be used); 1/4 c Lukewarm water; 1 c Milk; scalded; 1/4 c Shortening; 1/4 c Sugar; 1 ts Salt (up to); 3 1/2 c Sifted all purpose flour; 1 Beaten egg; 2 tb Melted butter; 1/2 c Sugar; 2 ts Cinnamon; 1/2 c Brown sugar; 1/4 c Butter; 1 tb Light corn syrup; 1/3 c Pecans per pan

Let no one imagine that he will lose anything of human dignity by this voluntary sell-out of his all to his God. He does not by this degrade himself as a man; rather he finds his right place of high honor as one made in the image of his Creator. His deep disgrace lay in his moral derangement, his unnatural usurpation of the place of God. His honor will be proved by restoring again that stolen throne. In exalting God over all, he finds his own highest honor upheld.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Bread	16	Servings

INGREDIENTS

1		Cake compressed yeast (1 envelope may be used)
1/4	c	Lukewarm water
1	c	Milk; scalded
1/4	c	Shortening
1/4	c	Sugar
1	ts	Salt (up to)
3 1/2	c	Sifted all purpose flour
1		Beaten egg
2	tb	Melted butter
1/2	c	Sugar
2	ts	Cinnamon
1/2	c	Brown sugar
1/4	c	Butter
1	tb	Light corn syrup
1/3	c	Pecans per pan

INSTRUCTIONS

FILLING
TOPPING
submitted by: willirk@visuallink.com
Hello again, Dave. I've been enjoying everyone's recipes and feeling guilty
for not contributing more, so as I was paying off a job done by middle son
with a batch of these - I thought I would send it along. I don't know the
origin; all I can tell you is that I never have any left... These rolls can
be frozen and reheated beautifully.
I think this recipe originally was from a Better Homes and Gardens
Cookbook, but I can't be sure - I've been making these for over 20 years.
The recipe can be doubled successfully (yielding 2 sheet cake pans or 32
rolls).
Soften yeast in lukewarm water. Combine next 4 ingredients; cool to
lukewarm.  Add 1 cup of the flour; beat well. Beat in yeast and egg.
Gradually add remaining flour to form a soft dough; beat well. Brush top
lightly with soft shortening; cover and let rise in warm place until double
(1-1/2 to 2 hours). Punch down; turn out on lightly floured surface and
divide dough in half. Roll each piece in 12 x 8 rectangle.
FILLING: Brush each rectangle with 2 tablespoons melted butter. Combine 1/2
cup sugar and 2 tsps cinnamon; sprinkle half over each rectangle.
Roll each rectangle as for a jellyroll, beginning with long side; seal
edge. Cut each roll in eight 1-1/2-inch slices.
TOPPING: In each of two loaf pans or one sheet cake pan or 2 cake pans, mix
1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon light corn syrup. Heat
slowly, stirring frequently till blended. Remove from heat. Spring 1/3 cup
pecans in each pan.
Place 8 rolls cut side down in each pan. Cover; let rise in warm place
until double (35 to 45 minutes). Bake in moderate oven (375 degrees) for 25
minutes or until done. Cool 2 or 3 minutes; invert on rack and remove pans.
Makes 16 rolls.
(If you leave the rolls in the pans to cool longer than a couple of
minutes, they will stick as the caramel topping sets up. You can either
place them back in the oven for a couple of minutes to heat up the caramel
or try a warm water bath. I find it easier to turn them out quickly - so
don't wander too far after removing the rolls from the oven.)
Kathie W. (kitwilli) In the Blue Ridge Mountains of Virginia
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 22 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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