Grandma Sturtevant's Pecan Rolls
(now this recipe calls for you to split the dough in half to make pecan rolls with one half and crescent rolls with the second half. I usually make both halves into the pecan rolls, just double the "topping" so you can bake two batches. You can also cut the dough recipe in half and make only one batch of pecan rolls)
Mix together
2 cups lukewarm milk
1/2 cup sugar
2 tsp salt
Add 2 Tbs Dry yeast and stir until dissolved
Stir in 2 eggs (you got any of those?
)
1/2 cup Crisco type shortening (I like the "butter" flavor kind but really any kind will work)
Mix in 8 cups sifted flour
Knead dough, let rise until double in bulk. Once it rises, punch down and roll half of dough into a 9"x18" rectangle. Spread 2 Tbs softened butter or margarine on the rolled out dough. Sprinkle 1/2 cup sugar mixed with 2 tsp cinnamon on the dough (I will sometimes even spread some finely chopped pecans on the dough too but I LOVE pecans)
Roll dough up tightly starting on the wide side and seal the edge by pinching it. Cut the roll into 1" slices.
Melt 1/2 cup butter or margarine with 1/2 cup brown sugar just until the sugar granules are melted. Pour mixture into the bottom of a 9"x13" pan. Toss 3/4 to 1 cup of pecan halves into pan and try to spread them out as evenly as possible. Place the roll slices on top of the pecan halves.
Bake in a 375 degree oven until golden brown. Once you take them out of the oven, immediately turn the pan upside down on a large tray (like a cookie sheet). Leave the pan on top of the rolls for a minute or so to let the butterscotch run down onto the rolls then remove the pan. Now enjoy!
