Cinnamon Crisps

1. In large mixer bowl combine 2 cups of the flour and the yeast. In saucepan heat milk, ¼ cup granulated sugar, shortening, and salt just til warm (115-120 degrees), stirring constantly to melt shortening. Add to dry ingredients in mixer bowl; add egg. Beat a low speed with electric mixer for ½ minute, scraping sides of cowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately soft dough. Shape into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (1½ to 2 hours) Punch down, turn out on lightly floured surface. Divide dough in half. Cover; let rest 10 minutes
2. Roll out one portion of dough at a time to a 12-inch square. Combine ¼ cup melted butter, brown sugar, ½ cup granulated sugar, and ½ tsp. ground cinnamon. Spread half of the mixture over dough. Roll up lengthwise jelly-roll fashion; pinch to seal edges. Cut into 12 rolls. Place on greased baking sheets at least 3 inches in diameter. Repeat with remaining dough and sugar mixture. Let rise in warm place (about 30 minutes).
3. Cover with waxed paper. Roll over tops with rolling pin to flatten to 1/8 inch thickness. Carefully remove paper. Brush tops of rolls with remaining melted butter. Combine remaining 1 cup granulated sugar, pecans, and 1 tsp. ground cinnamon. Sprinkle over rolls. Cover with wax paper; roll flat again. Remove paper. Bake at 400 degrees for 10 to 12 minutes. Remove immediately from baking sheets.

Yield: 24