Soften yeast in warm water. Combine hot milk, shortening, sugar, and salt; cool to lukewarm. Add 1 cup flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form a soft dough, beating well. Brush top lightly with soft shortening; cover and let rise in warm place till double (about 1-1/2 to 2 hours).Punch down; turn out on lightly floured surface and divide dough in half. Roll each piece in 12x8" rectangle about 3/8" thick.
Filling: Brush each rectangle with 2 Tbsp. melted butter or margarine. Combine sugar and cinnamon; sprinkle half over each rectangle. Beginning with long side, roll each jelly-roll fashion; seal edge. Cut each roll in eight 1-1/2" slices.
In each of two 9-1/2"x5"x3" metal loaf pans, mix 1/2 cup crown sugar, 1/4 cup butter and 1 Tbsp. light corn syrup. Heat slowly stirring frequently till blended. Remove from heat. Sprinkle 1/3 cup pecans in each pan and top with 8 rolls, cut side down. Cover; let rise in warm place till double (about 35 to 45 minutes).
Bake in moderate oven 375 about 25 minutes or till done. Cool 2 or 3 minutes in pans; invert on rack and remove pans.
Originally Submitted
3/25/2008
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