DOUGH
1 large Egg
1/3 cup Sugar
1/4 cup Powdered milk
3/4 tsp Salt
1 cup Water
3 1/2 cups Flour
1/3 cup Shortening
1 package Yeast
FILLING
Brown sugar
Butter, softened
TOPPING
1 stick Butter
1 cup Brown sugar
1/4 cup Light corn syrup
1 cup Pecan halves
 Preparation:
Prepare dough as you would with bread. Place dough in a greased bowl and let rise in a warm place until doubled in size. Roll out dough in a rectangle and spread softened butter and springle with brown sugar. Roll up dough tightly starting on the long side. Slice the dough in 12 equal portions.
For the topping, melt the butter and brown sugar and cook until the sugar is melted. Remove from heat and stir in the corn syrup. Pour the mixture on the bottom of a 9 X 13 pan. Sprinkle the pecans on top. Place the rolls on top. Allow to rise again until doubled in size.
Bake at 350 for 30-35 minutes. Allow rolls to sit for 5 minutes. Flip rolls out on to a serving plate or cookie sheet. Let the pan sit on top of the rolls for about a minute to let the caramel drip before removing.