Served as dessert. Vegetarian dish.

1 cake compressed Yeast (1 envelope may be used)

1/4 cup lukewarm Water

1 cup Milk, scalded

1/4 cup Shortening

1/4 cup Sugar

1 teaspoon Salt

3 1/2 cup sifted all purpose Flour

1 beaten Egg

Filling

2 Tablespoon melted Butter

1/2 cup Sugar

2 teaspoon Cinnamon

Topping

1/2 cup Brown Sugar

1/4 cup Butter

1 Tablespoon light Corn syrup

1/3 cup Pecans

Soften yeast in lukewarm water. Combine next 4 ingredients; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form a soft dough; beat well. Brush top lightly with soft shortening; cover and let rise in warm place until double (1 1/2 to 2 hours). Punch down; turn out on lightly floured surface and divide dough in half. Roll each piece in 12 x 8 rectangle. FILLING:- Brush each rectangle with 2 tablespoons melted butter. Combine 1/2 cup sugar and 2 teaspoons cinnamon; sprinkle half over each rectangle. Roll each rectangle as for a jellyroll, beginning with long side; seal edge. Cut each roll in eight 1 1/2-inch slices. TOPPING:- In each of two loaf pans or one sheet cake pan or 2 cake pans, mix 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon light corn syrup. Heat slowly, stirring frequently till blended. Remove from heat. Spring 1/3 cup pecans in each pan. Place 8 rolls cut side down in each pan. Cover; let rise in warm place until double (35 to 45 minutes). Bake in moderate oven (375 degrees F) for 25 minutes or until done. Cool 2 or 3 minutes; invert on rack and remove pans.

Yields: Makes 16 rolls

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