Pecan Rolls 10/10
dough:
1 pkg dry yeast
2 tbsp sugar
1/4 c warm water (105-115¼F)
1 tbsp salt
1/4 c sugar
2 c hot water
1/3 c shortening
1 egg, lightly beaten
6 c all purpose flour, divided

sauce:
3/4 c butter
1 1/2 c light brown sugar
3 tbsp half and half
1 1/2 c chopped pecans

filling:
1/2 c butter, melted
1/2 c sugar
1/4 c ground cinnamon
makes 24 rolls

dissolve yeast and 2 tbsp sugar in 1/4 c warm water and let stand for five minutes.  
dissolve salt and 1/4 c sugar in 2 c hot water.  add shortening and beat until smooth.  
add egg, 2 c flour, and yeast mixture to shortening mixture and beat until smooth.  add 2 more cups 
flour and beat again.  add remaining 2 cups flour, working dough until all flour is moistened.  
place dough in greased bowl, turning to coat all sides.  cover with plastic wrap and let rise in 
refridgerator overnight.

in large saucepan, melt butter.  add brown sugar and half and half; bring sauce to a simmer.  
pour sauce into 2 9Óx12Ó pans and sprinkle with nuts.  remove dough from refridgerator and divide into 2 parts.
 roll each part into a long rectangle about 12x18Ó.  spread with melted butter.  mix sugar with cinnamon and 
sprinkle over dough.  roll up dough from the long side like a jelly roll.  slice into 1Ó slices.  place on 
end in prepared pans, cover, and let rise until doubled in bulk, about 1 hr.  bake at 375¼F for 20-25 minutes 
until golden brown.  remove from oven and immediately invert onto cookie sheet.  cool.


Source:  This came out of the Colorado Cache Cookbook.  I'll get a better citation later.

Notes: It adapts well to a breadmaker.  Just halve all of the ingredients -- I've found either an egg white or an 
egg yolk will work for 1/2 an egg.  For extra creamy sauce, use heavy whipping cream instead of 1/2 and 1/2 
and double the amount of cream.

These are wonderful, a staple of American cooking.