Butterscotch Pecan Rolls

• 1/3 c. milk, scalded
• 2 Tbsp. sugar, divided
• 1/2 tsp. salt
• 2 Tbsp. shortening
• 1/4 c. warm water
• 1 pkg. RapidRise dry yeast
• 1 egg, well beaten
• 1/4 tsp. grated lemon rind
• 2 c. flour
• 3 Tbsp. melted margarine, divided
• 2/3 c. brown sugar, divided
• 1 tsp. cinnamon
• 1/2 c. raisins
• 1/4 c. dark Karo syrup, divided
• 1/2 c. pecans

1. Combine scalded milk, 1 tablespoon sugar, salt and shortening; cool.
2. In medium bowl, combine warm water, remaining 1 tablespoon sugar and yeast.
3. Add cooled milk mixture, egg, lemon rind and about 1 cup flour.
4. Beat until smooth.
5. Knead in remaining flour until dough springs back when indented, not very long.
6. Let rise in warm place until double in bulk.
7. Roll out; spread with 1 1/2 tablespoons melted margarine.

milk, sugar, salt, shortening, warm water, rapidrise, egg, lemon rind, flour, margarine, brown sugar, cinnamon, raisins, syrup, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=544248 (may not work)