Butterscotch Pecan Rolls

My sister was visiting from out of town for the last week and for breakfast on Friday I whipped up these rolls. I was having a craving for cinnamon rolls and then found this recipe and had to give it a try. Since I didn't want to actually get up in the morning at 4am to get this started, I made the dough the night before and put it in the fridge. I woke up at my usual time, 5:40am and took it out of the fridge to start rising and went back to bed. I turned the oven on and placed the dough over the oven vent to help speed the raising along. These were relatively simple to whip up and taste great!

Butterscotch Pecan Rolls From Country Cookin'
Basic sweet roll dough (see recipe below)
1/3 cup plus 2 T butter, softened
1/2 cup white sugar
1 1/2 tsp cinnamon
1/2 cup brown sugar
1 T corn syrup
1/2 cup pecan halves

Roll dough 1/3 inch thick into an oblong, 9"x18". Spread with butter and sprinkle with the white sugar and cinnamon mixed. Roll up tightly in a long roll and seal edge well. Cut into slices about 1" wide. Place rolls in baking dish in which the butter, corn syrup and brown sugar have been melted. Place pecan halves on top of the melted ingredients, rounded side down, before placing slices of dough on top. Cover and let rise until double (35-40 minutes). Bake in preheated oven at 375 degrees for 20-25 minutes. Immediately turn upside down on a large tray. Let pan stay over rolls a minute or so to let butterscotch run down over them.

Basic Sweet Roll Dough:
1/4 cup warm water (110-115 degrees)
1 pkg active dry yeast
3/4 cup lukewarm milk
1/4 cup sugar
1 tsp salt
1 egg
1/4 cup melted shortening
3-3 1/2 cups sifted flour (I used bread flour)
Dissolve yeast in warm water in large mixing bowl. Stir in milk, sugar and salt. Add eggs and shortening and half of the flour. Mix well. Add remaining flour; mix. Turn onto lightly floured board and knead until smooth and blistered, adding flour as needed. Round up in greased bowl, bringing greased side up. Cover with damp cloth. Let rise in warm place until doubled in size (1 to 1 1/2 hours). Punch down and let rise until almost doubled (45 minutes).