PECAN ROLLS
2 pkgs. active dry yeast
1 egg unbeaten
1-1/4 cups warm water (110-115 degrees F)
3 cups sifted all purpose flour
1/4 cup sugar
2 tbsp. shortening, melted, then cooled to lukewarm
1-1/4 tsp. salt
Dissolve dry yeast in warm water in large mixing bowl. Add sugar, salt, and unbeaten egg. Add flour gradually. Beat well with electric mixer on low or medium speed, or By hand with large wooden spoon. Add shortening, beating until thoroughly mixed. Grease muffin pans. Cover bottom of each pan with 1=1/2 tsp. brown sugar, 1/2 tsp. melted butter, 3 or 4 pecan halves. Spoon batter into pans, filling about 1/3 full. Let rise in warm place until batter has risen level with the top of the pans (25 to 30 min.) Bake in moderately hot oven (375 - 400 degrees F) 20 min. Let stand 1 minute before turning out of pans. Yield: 18 to 24 rolls.
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