Serves: 5
Total Calories: 705
Yield: 18 rolls
Prep time: n/a
Cook time: 20 minutes
Total time: 20 minutes

Dough :
1 package active dry yeast
1/4 cup sugar, white or brown, divided
1/4 cup warm water
3/4 cup lukewarm milk
1 egg
1/4 cup soft shortening, butter, or margarine
1 teaspoon grated lemon peel
1 teaspoon salt
3 1/2-3 3/4 cups unbleached or bread flour, divided

Filling :
2 tablespoons plus 1/2 cup butter or margarine, divided
1/2 cup sugar mixed with 1 tablespoon cinnamon
1/2 cup brown sugar
1 cup pecan halves

For Dough:
In a medium-size mixing bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand about 5 minutes or until proofed. Add milk, remaining sugar, egg, shortening, rind, salt, and half the flour. Mix until smooth. Add enough remaining flour to handle dough easily. Turn onto a floured board. Knead until smooth and elastic, about 5 minutes. Add small amounts of flour, if necessary. Cover, and let rise until double, about 1 hour. Rising temperature of 85° is best.

For Filling:
Punch dough down, and proceed as follows: Roll dough into a rectangle 9x15 inches. Spread with the 2 tablespoons softened butter, and sprinkle with the cinnamon-sugar mixture. Roll up tightly beginning at wide end. Seal well by pinching the long end. Cut into 18 rolls.

Melt 1/2 cup butter, and put into 9x13-inch pan. Stir in brown sugar and pecans. Place rolls on top, cut-side-down. Cover, and let rise until double, 45 minutes.

Bake at 375° until rolls are golden brown, about 20 minutes. Turn out onto a large serving dish. Or turn out onto a large cooling rack, cool completely, wrap, and freeze.

Nutritional Facts:

Serves: 5
Total Calories: 705
Calories from Fat: 254

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