Total Calories: 705
Yield: 18 rolls
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.
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.
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