2	Pkg.	Dry yeast
1/2	Cup	Warm water
1 3/4	Cups	Milk
2	Tbsp.	Sugar
1	Tbsp.	Salt
3	Tbsp.	Shortening
2	Cups	Flour
4	Cups	More flour
1	Cup	Brown sugar
1/2	Cup	Melted butter
2	Tbsp.	Karo syrup
1	Cup	Pecan halves
1/2	Cup	Sugar
1	Tsp.	Cinnamon

Disolve yeast in warm water. Add warm milk, sugar, salt and melted shortening. Stir in 2 cups of flour and beat until smooth. (about one minute). Add 1 cup more flour and beat 150 strokes. Gradually stir in 3 1/2 to 4 1/2 cups flour to make soft dough. Turn out on floured board; shape and kneed 5-10 minutes. Cover and let rest 20 minutes. Punch down. Meanwhile, combine brown sugar, melted butter and karo syrup. Cook and stir just until blended. Distribute in bottom of 36 well greased muffin tins or three 9" pans. Top with Pecan halves. Divide dough in 2 parts. Roll to 10" x 16" rectangle. Spread each with 2 tablespoons butter. Combine 1/2 cup sugar and the cinnamon and sprinkle over. Roll up like jelly roll. seal and cut. Place in pans - refrigerate 2-24 hours. When ready to bake, remove from refrigerator and let stand 20 minutes. Before baking, puncture any bubbles. Bake at 425 degrees for 20-25 minutes. Invert on plate or cookie sheet after removing from oven.