Caramel Pecan Rolls

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Caramel Pecan Rolls
  1. Combine 2-1/2 cups of flour with the yeast in a large mixing bowl of electric mixer.
  2. Combine milk, water, 2 T. granulated sugar, salt and shortening in a saucepan and heat until lukewarm, stirring to melt shortening. Add to dry ingredients in mixer bowl.
  3. Beat at low speed for 30 seconds, scrape side of bowl constantly. Beat at high speed for 3 minutes. By hand, stir in enough of the remaining flour to make a soft dough.
  4. Turn out on to lightly floured surface; knead 10 minutes or until dough is smooth and elastic. Cover; let rise 20 minutes.
  5. Meanwhile, combine brown sugar, melted butter and corn syrup in saucepan over low heat just until blended. Distribute evenly in bottom of 36 well-greased muffin cups or three 9 inch round pans. Sprinkle mixture with pecans.
  6. Punch down dough and divide in half; roll each half into a 20 x 6 inch rectangle. Spread the softened butter on the dough.
  7. Mix together the cinnamon and 1/2 c. sugar and sprinkle over the buttered dough. Roll up, lengthwise, seal edges. Cut into 1 inch slices and place rolls, cut side down in prepared pans. Cover and refrigerate 2 to 24 hours.
  8. Remove from refrigerator; let stand 20 minutes before baking. Bake at 425 degrees for 20-25 minutes. Invert on racks.
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