Diana's Cinnamon Pecan Rolls

Directions

1. Stir sugar and salt into lowfat milk, mixing to dissolve. Add in yeast-water mix to lowfat milk. Add in Large eggs. Gradually add in three c. of the flour, mixing well by hand. Add in shortening, mixing well. Add in the additional flour it takes to make a soft dough. Place dough on board. Cover and let rest 10 min.
2. Knead dough about 10 min (4 min with dough hooks) or possibly till smooth and elastic, adding only sufficient flour to board to keep dough from being sticky. Place dough in large greased bowl. Grease top of dough. Cover bowl with a damp cloth. Let rise till double in bulk, about two hrs. Punch down. cover and let rise again, 45 min.
3. Meanwhile, stir together butter, sugar and cinnamon; set aside.
4. Make syrup by combining ingredients in saucepan and bringing to a full boil. Divide syrup and pour into two 13 x 9 inch pans fully lined with foil (bottom and sides). Arrange pecan halves in a single layer over syrup.
5. Divide dough in half and roll out each half onto lightly floured board into an oblong 15 x 12. Spread each oblong with half of cinnamon mix. Roll up each, from long side, jelly roll fashion. Seal edges. Cut each roll into 16 slices.
6. Arrange rolls, cut side up in pans over pecans and syrup. Cover and let rise one hour. Remove cloth. Bake in 375 degree oven 20 min.
7. Remove rolls from oven and let sit in pan one minute. Invert pan onto cookie sheet, then carefully peel off the foil.