Dessert: Caramel Pecan Rolls

1 pkg. active dry yeast

1/4 c. warm water

1/4 c. lukewarm milk

2 T. sugar

3/4 tsp. salt

2 T. shortening

1 egg

1 3/4 to 2 c. sifted flour

1/4 c. butter

1/2 c. brown sugar

1 T. water

1/2 c. chopped pecans

Soak yeast in warm water for 5 minutes.  Pour milk over sugar and salt in bowl.  Beat in shortening, eggs, 1/2 cup flour and softened yeast.  Cover with waxed paper.  Let rise in warm place (80 to 85) for 15 minutes.  Mix butter, brown sugar and water.  Spread over bottom of 8-inch round pan.  Arrange pecans on top of sugar mixture.  Stir remaining flour into roll dough.  Turn out on lightly floured board.  Knead gently.  Roll out into 9x12-inch oblong shape.  Spread with butter and sprinkle with brown sugar.  Roll dough lengthwise.  Cut in 12 1-inch rolls.  Arrange in prepared pan.  Cover.  Let rise until doubled in size.  Bake at 400 for 20 minutes.

Mrs. Frank (Lydia) Burke

Our Swiss Pantry II

First Mennonite Church

1987