Step 1
Heat milk in a small saucepan over medium heat until it begins to bubble about 5 minutes. Sir in salt shortening and 1/2 cup sugar. Let cool until lukewarm at least 10 minutes.
Step 2
Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume about 1 hour.
Step 3
Punch down dough. Cover and let rise again until doubled in volume about 40 minutes.
Step 4
Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
Step 5
Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices yielding 27 rolls total.
Step 6
Preheat oven to 375 degrees F (190 degrees C).
Step 7
Combine 1 1/2 cups brown sugar 3/4 cup butter pecans and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
Step 8
Bake in the preheated oven until caramel is bubbly 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume about 40 minutes.
Step 9
Bake in the hot oven until golden brown about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.