INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 246
Calories From Fat: 74
Total Fat: 8.4g
Cholesterol: 24.9mg
Sodium: 596.6mg
Potassium: 109.9mg
Carbohydrates: 38.4g
Fiber: <1g
Sugar: 16.5g
Protein: 4.6g