Carmel Sticky Buns

1 package dry-yeast

1/3 cup warm milk

2 tablespoons warm water (110* to 115*F)               

2 tablespoons solid shortening

2 tablespoons granulated sugar

1 teaspoon salt

1 large egg, beaten  

2 cups all purpose flour

1cup firmly packed light brown sugar

2 tablespoons butter or margarine, softened      

¼ cup granulated sugar

1 teaspoon ground cinnamon

 Heat milk to scalding. Remove from heat add shortening, sugar and salt, let cool.

In a large bowl soften yeast with 2 tablespoons of warm water: add sugar and shortening: stir. Add cooled milk to yeast; stir, add flour and egg. Mix. Knead dough slightly about 5 minutes. 

In a small saucepan combine brown sugar and butter. Heat, stirring constantly until sugar is dissolved. Spread on bottom of a greased 8-inch square pan, sprinkle with nuts; set aside. Roll dough into a 10x12 inch oblong about ¼-inch thick. Dot surface with butter, sprinkle sugar and cinnamon over, dough. Start with long side. Roll up as you would a jellyroll. Pinch edges to seal. Cut 9 equal slices, place cut side down, in prepared pan. Flatten each slice slightly until barely touching each other. Cover let rise for 1 hour.

Bake at 375*, for 20 to 25 minutes or until golden brown. Remove from oven and immediately invert pan onto a large plate. Let cool.