Caramel Rolls

Here is first recipe for Tuesday...Carmel Rolls....after this week if you make every recipe your family and you might gain a few pounds, lol

Caramel Roll
Mrs. Betty Langston

1/4 cup sugar
1/4 cup shortening
1 1/4 teaspoon salt
1 cup milk, scalded
1/4 cup warm water
1 package dry or compressed yeast
1 egg, beaten
3 3/4 cups all-purpose flour, sifted
2/3 cup brown sugar
1 teaspoon cinnamon

Combine sugar, shortening, salt and scalded milk. Stir until shortening melts. cool to lukewarm. Pour warm water into small bowl . Sprinkle or crumble yeast  and stir until dissolved. Add egg and yeast to lukewarm milk mixture. Blend. Add 2/3 cup flour and beat until smooth. Add remaining flour gradually, mixing well. Turn out on well floured board and knead until smooth and elastic. Shape into ball and place in greased bowl. Cover and let rise in warm place until double in bulk.

Topping

6 Tablespoon margarine, melted
2/3 cup brown sugar
1/2 cup pecans, broken

Combine margarine and sugar and spread in bottom of 13 x 9 x 2-inch pan. Sprinkle with pecans.

Punch dough down. Turn out onto floured board and roll into rectangle 1/2-inch thick. Brush generously with margarine . Sprinkle with brown sugar, and cinnamon mixed. Roll up like jelly roll. Cut into 1-inch slices. Place cut side down in pan over mixture. Let rise in warm place until double in size. Bake 25 to 30 minutes at 375 degrees. Turn out immediately. Makes 18 to 20.