gooey rolls.

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Gooey Rolls from Kelly:

1 package dry yeast

2 T sugar

1/4 cup warm water (105-115 degrees)

1 T salt

1/4 cup sugar

2 cups hot water

1/3 cup lard

1 egg, lightly beaten

6 cups all-purpose-flour, divided

Sauce:

3/4 cup butter

1 1/2 cups packed light brown sugar

3 T half and half

1 1/2 cups chopped pecans

Filling:

1/2 cup butter, melted

1/2 cup sugar

1/4 cup ground cinnamon

Dissolve yeast and 2 T sugar in 1/4 cup warm water and let stand for 5 minutes. Dissolve salt and 1/4 cup sugar in 2 cups hot water. Add lard and beat until smooth. Add egg, 2 cups flour and yeast mixture to lard mixture and beat until smooth. Add 2 more cups of flour and beat again. Add remaining 2 cups flour, working dough until all flour is moistened. Place dough in greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in refrigerator overnight.

In large saucepan, melt butter. Add brown sugar and half and half; bring sauce to a simmer. Pour sauce into 2 9x12 inch pans and sprinkle with nuts. Remove dough from refrigerator and divide into 2 pars. Roll each part into a long rectangle about 12x18 inches. Spread with melted butter. Mix sugar and cinnamon and sprinkle over dough. Roll up dough from the long side like a jellyroll. Slice into 1-inch slices. Place on end in prepared pans, cover, and let rise until doubled in bulk, about 1 hour. Bake at 375 degrees for 20-25 minutes or until golden brown. Remove from oven and immediately invert onto cookie sheet. Cool.

*If you want regular cinnamon rolls, don't make the sauce, prepare as directed and add frosting.

4 T. butter

2 cups powdered sugar

1 tsp. vanilla

3-6 T evaporated milk