Caramel Pecan Rolls

• 1 pkg. dry yeast
• 1 c. warm (105~ to 115~) water
• 3/4 c. sugar, divided
• 2 Tbsp. vegetable shortening
• 1 tsp. salt
• 1 egg
• 3 1/4 to 3 1/2 c. flour
• 1/2 c. melted margarine
• 3/4 c. packed brown sugar
• 1 1/2 Tbsp. corn syrup
• 1 c. chopped pecans
• 2 tsp. cinnamon

1. Dissolve yeast in warm water.
2. Add 1/4 cup sugar, shortening, salt, egg and 2 cups flour; beat until smooth.
3. Add additional flour until dough is easy to handle.
4. Place in greased bowl, turn to grease top, and cover tightly.
5. Refrigerate overnight or up to 5 days.
6. Combine margarine, brown sugar and corn syrup.
7. Spread in greased 13 x 9 x 2-inch pan.
8. Mix 1/2 cup sugar and cinnamon.
9. On lightly floured surface, roll dough to 15 x 9-inch rectangle. Spread with melted margarine and sprinkle with sugar mixture. Beginning at long edge, roll up tightly.
10. Cut into 1-inch slices and place in prepared pan.
11. Let rise, covered, in warm place (85u0b0) until doubled in bulk.
12. Bake at 375u0b0 for 25 to 30 minutes.
13. Invert on baking sheet.
14. Serve warm.
15. Yield: 18 rolls.

yeast, warm, sugar, vegetable shortening, salt, egg, flour, margarine, brown sugar, corn syrup, pecans, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866321 (may not work)