--BH&G HERITAGE COOKBOOK--
3 1/2 c  All-purpose flour (to 4 c)
1 pk Active dry yeast
1 c  Milk
3/4 c  Granulated sugar
1/4 c  Shortening
1 ts Salt
2    Eggs
3 tb Butter, melted
1 ts Ground cinnamon
2/3 c  Packed brown sugar
1/4 c  Butter or margarine
2 tb Light corn syrup
1/2 c  Chopped pecans

In large mixing bowl combine 2 cups flour and yeast. Heat and stir milk,
1/4 cup granulated sugar, shortening, and salt just till warm (115-120).
Add to dry mixture in bowl; add eggs. Beat at low speed of electric mixer
for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir
in enough of remaining flour to make a moderately stiff dough. Knead on
floured surface till smooth, 8 to 10 minutes. Shape into ball. Place in
greased bowl; turn once. Cover; let rise till double, 45 to 60 minutes.

Punch down; divide in half. Cover; let rest 10 minutes. Roll each half to
12×8-inch rectangle. Brush with the melted butter. Combine remaining 1/2
cup granulated sugar and cinnamon; sprinkle over dough. Roll each up
jelly-roll style, starting with long side; seal seams. Slice each roll into
12 pieces. In saucepan mix brown sugar, 1/4 cup butter, and corn syrup;
cook and stir till butter melts. Distribute mixture evenly in two 9 x 1
1/2-inch round baking pans. Top with nuts. Place 12 rolls, cut side down,
in each prepared pan. Cover; let rise till double (about 30 minutes). Bake
at 375 for 18 to 20 minutes. Cool 30 seconds; invert on rack and remove
pans.