----- Recipe in Meal-Master v7 Importable Format
      Title: Butterscotch Rolls 
 Categories: Bread Osg1966 Rolls
   Servings: 1
     2/3 c  Shortening                  
     2/3 c  Sugar                       
       2 ea Eggs                        
       1 ts Salt                        
       2 ea Yeast cakes                 
       1 c  Waer; lukewarm             
       2 c  Milk; warm                 
      10 c  Flour                       
     1/2 c  Brown sugar                 
       2 ts Cinnamon                    
     1/2 c  Butter; melted             
       1 c  Pecan nuts                  
   Cream shortening and sugar, add eggs, salt and beat well. Dissolve    
   yeast in warm water, combine with warm milk and above mixture, add    
   flour. Knead until smooth, let rise until light. This dough will keep 
   3 days in a cool place. Roll on board to 1/2 inch in thickness. Spread
   with melted butter, sugar and cinnamon. Roll as for jelly roll. Cut in
   1 inch slices. In bottom of each pan place 1 t. butter, 1 t. sugar and
   3 pecan meats. Place slices, cut side down, in muffin pans. Set in    
   warm place to rise and bake 15 to 20 minutes.                         
   Note: No temperature give. Assume a hot 400 F. oven.                  
   Source: Hancock County, OH