SWEET ROLL DOUGH

1 package active dry yeast.
1/2 c. warm water (105-115 degrees)
1/2 c. lukewarm milk (scalded, then cooled)
1/3 c. sugar
1/3 c. shortening, margarine, or butter- softened
1 teaspoon salt
1 egg
3 1/4 to 4 cups all purpose flour

Dissolve yeast in warm water in large bowl.
Stir in milk, sugar, butter, salt, egg, and 2 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface, kneed until smooth and elastic; about 5 minutes.
Place in greased bowl, turn greased side up.
Cover; let rise in warm place until double in size, about 1 1/2 hours.
Dough is ready if an indentation remains when touched.
Punch down dough.
Roll into 15x9 rectangle on lightly floured surface...try not to over handle the dough.

While the dough was rising you need to get-
4 Tab. butter or margarine
4 tea. ground cinnamon
3/4 c. sugar

After you have rolled out the dough spread with the butter. Mix the sugar and cinn. and sprinkle over dough.
Roll up tightly beginning at 15 inch side.
Pinch to seal.
Stretch to make even.
Cut into 1 1/2 inch slices.

In a separate bowl stir together 2/4 c. melted butter, 1 c. packed brown sugar, 4 Tab. corn syrup and 1 cup pecan halves.
Spread this in bottom of baking pan.
Place dough slices in pan slightly apart.
Let rise until double, about 40 minutes.

Bake in pre-heated 375 degree oven about 25-30 min. until golden brown.

Immediatly invert pan onto cookie sheet after baking. Let pan remain for a minute or two so the topping can drizzle over rolls.

Enjoy....I know this is a lot of work, that is why we only do it once a year....but they are YUMMY!!