These rolls are perfect when you have overnight guests.
2 ¼ cups milk or water
2 Tablespoons yeast
2 Tablespoons sugar
3 Tablespoons shortening
2 teaspoons salt
Stir yeast into lukewarm liquid. Add rest of ingredients and 2 ½ cups flour. Blend on low with an electric mixer, then beat at high speed for 3 minutes. Add 3-4 cups more flour. Knead until smooth & let rest for 20 minutes.
Prepare pans: Grease thoroughly 3 dozen muffin cups. Melt ½ cup margarine and stir in 1 cup packed brown sugar and 2 tablespoons corn syrup. Spoon mixture evenly into muffin tins and sprinkle evenly with 1 to 1 ½ cups pecan halves.
Shape dough: Divide dough in half. Roll out to 2 18x10 inch rectangles. Spread each with soft margarine and then sprinkle each with half of a mixture of ½ cup sugar and 1 teaspoon cinnamon. Roll each rectangle up, jelly roll style, and cut each one into 18 slices, total 36, which you then tuck into your muffin tins. Cover with waxed paper then plastic wrap and refrigerate for 2-48 hours. Remove from the refrigerator and let rest at room temperature for 20 minutes, then bake at 375 degrees for another 20 minutes. Invert on a serving platter, let syrup run down over the buns, remove the pan and serve immediately.
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