ONE-RISE CARAMEL ROLLS

Steps:

• Grease 13x9-inch pan with shortening. In small bowl, mix all topping ingredients except pecans until well blended; spread evenly in pan. Sprinkle pecans evenly over top.
• In large bowl, mix whole wheat flour, 1/4 cup granulated sugar, the salt and yeast. In 1-quart saucepan, heat water and 1/4 cup butter until very warm (120°F to 130°F). Add warm liquid and egg to flour mixture; beat with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Stir in enough all-purpose flour until dough pulls cleanly away from side of bowl.
• On floured surface, knead dough 3 minutes. With rolling pin, roll dough to 15x7-inch rectangle.
• Spread 2 tablespoons butter over dough. In small bowl, mix 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over butter.
• Starting with 15-inch side, roll up dough tightly; pinch edge of dough into roll to seal. Cut into 12 slices; place cut side down in pan over topping. Cover loosely with plastic wrap; let rise in warm place until doubled in size, about 45 minutes.
• Heat oven to 350°F. Uncover dough; bake 30 to 35 minutes or until golden brown. Cool in pan 1 minute. Place heatproof serving platter or tray upside down onto pan; immediately turn platter and pan over. Remove pan.