Sticky Buns

1 envelope active dry yeast
2 tablespoons warm water
¼ cup boiling hot milk
½ cup granulated sugar
3 tablespoons shortening
½ teaspoon salt
1 large egg
2 cups sifted all-purpose flour
1 teaspoon grated orange peel
¼ teaspoon ground ginger

*Pecan Pan Coat:
1 tablespoon melted butter
½ cup chopped Pecans
¼ teaspoon cinnamon
2 tablespoons dark corn syrup

Sprinkle yeast over warm water; let stand 5 min. to soften. Meanwhile, stir hot milk, ¼ cup sugar, shortening and salt together. When lukewarm add egg, 1½ cup flour, lemon peel, ginger and yeast. Beat on mixer at, medium speed 2 min. Stir in remaining ½ cup flour to make moderately soft dough. Knead a few seconds to smooth out and round up dough. Cover; let rise in warm place until doubled, 1 to 1½ hours. Prepare Pecan pan coat.

When dough has risen, turn out onto floured board; roll out to an 8 X 12 rectangle. Spread with butter; sprinkle with ½ cup Pecans and remaining ¼ cup sugar mixed with cinnamon. Roll tightly, starting from long side of dough. Cut in 1" slices. Arrange cut-side down in prepared pan, placing 3 rolls in center, 9 around edges. Let rise until doubled, 40-50 minutes. Bake 375° about 25 minutes, until browned and baked through. Loosen edges; invert over plate. Let pan rest on rolls 1 minute so syrup drains. Serve warm. Makes 12 rolls.

*Pecan Pan Coat:
Melt ¼ cup butter in small saucepan, add ½ cup brown sugar, packed, 2 tablespoons dark corn syrup and 1 tablespoon water. Stir over moderate heat until mixture reaches simmering and sugar dissolves. Turn into 9" layer cake pan; sprinkle with ½ cup large pieces pecans.