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Crisco's® Caramel Pecan Rolls
These caramel pecan rolls are worth the time and effort. Serve for breakfast or brunch and watch them disappear.
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Serves: Makes 15 pecan rolls
Prep Time: 60 minutes
Cook Time: 35 to 40 minutes;refrigerate 2 to 24 hrs
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1 package active dry yeast
1/4 cup water, (110 degrees F to 115 degrees F)
1 cup milk, scalded
1/3 cup CRISCO® Shortening
1/3 cup sugar
1 1/2 teaspoons salt
2 eggs
4 to 4-1/2 cups all-purpose flour
3 tablespoons butter or margarine
3/4 cup dark corn syrup
1/3 cup plus 1/2 packed brown sugar
1 cup raisins
1 cup coarsely chopped pecans
1 tablespoons ground cinnamon
2 tablespoons CRISCO® Shortening, melted

Sprinkle yeast over warm water; let stand until softened.
Pour scalded milk over 1/3 cup Crisco, sugar, and salt in a large bowl; stir until Crisco is melted. Add eggs, one at a time, beating until smooth after each addition. Stir in 1 cup flour, then softened yeast. Add enough remaining flour to make a soft dough.
Turn dough onto a lightly floured surface and knead until smooth and elastic.
Place dough in a greased deep bowl and turn to bring greased surface to top. Cover; let rise in a warm place until doubled (about 1 hour).
Melt butter in a small saucepan; stir in corn syrup and 1/3 cup brown sugar. Spread mixture evenly over bottom of a 13- x 9- x 2-inch baking pan.
Combine raisins, pecans, 1/2 cup brown sugar, and cinnamon; set aside.
Punch down dough. Roll out to a 16- x 12-inch rectangle on a lightly floured surface. Spread with melted Crisco. Sprinkle raisin mixture evenly over dough. Roll up as for a jelly roll, starting with a longer side. Cut into 15 slices. Place slices cut-side-up in pan.
Cover pan tightly with plastic wrap and refrigerate for 2 to 24 hours.
When ready to bake, remove from refrigerator, uncover, and let stand at room temperature for 15 minutes.
Preheat oven to 350°F.
Bake at 350°F for 35 to 40 minutes. Invert pan immediately on a large platter or tray; shake to loosen rolls. Serve hot.

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