Caramel Pecan Rolls

• 5 1/2 to 6 1/2 c. flour
• 2 pkg. dry yeast
• 1 3/4 c. milk
• 1/2 c. water
• 2 Tbsp. white sugar
• 1 Tbsp. salt
• 3 Tbsp. Crisco
• 1 c. brown sugar
• 1/2 c. oleo
• 2 tsp. corn syrup
• 1 c. nuts
• 4 Tbsp. oleo
• 1/2 c. white sugar
• 1 tsp. cinnamon

1. In large bowl, combine 2 1/2 cups flour and yeast.
2. In saucepan, heat milk, water, 2 tablespoons white sugar, salt and Crisco until warm.
3. Stir to melt Crisco.
4. Add to dry ingredients in mixer bowl.
5. Beat at low speed 1/2 minute.
6. Beat 3 minutes at high speed.
7. By hand, stir in enough flour to make soft dough.
8. Turn on floured surface.
9. Knead until smooth.
10. Cover 20 minutes.
11. Punch down.
12. In saucepan, combine brown sugar, melted butter and corn syrup.
13. Cook until blended; spread on bottom of well-greased muffin tin.
14. Also add nuts.
15. Roll dough to 2 x 10 x 6-inch.
16. Spread with softened oleo.
17. Combine 1/2 cup white sugar and cinnamon.
18. Sprinkle over dough.
19. Roll up.
20. Slice into 1-inch rolls.
21. Cover; refrigerate 2 to 24 hours.
22. Remove and raise 20 minutes.
23. Bake at 450u0b0 for 25 minutes.

flour, yeast, milk, water, white sugar, salt, crisco, brown sugar, oleo, corn syrup, nuts, oleo, white sugar, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=315888 (may not work)