Dissolve yeast in warm water (approx 120?); let stand 5 minutes. Mix egg, salt, sugar, shortening and add to yeast. Mix in flour. Should take 5 - 5 1/2 cups of flour. Cover bowl and let rise until double in bulk. PUnch down and roll out on a lightly floured surface into a rectangle about 12 x 17 inches. Roll jelly-roll fashion and slice 1 inch thick.
Grease 13 x 9 2 inch pan heavily with butter. Spread brown sugar evenly over bottom of pan. Pour unwhipped whipping cream over brown sugar.
Arrange rolls cut side up and 1/2 inch apart on top of cream.
Bake at 375? for 20 minutes or until rolls are golden brown.
Let stand in pan for 5 minutes, then invert on a wire rack set over wax paper. Serve warm.
I actually use a bigger pan than 13 x 9 - maybe a half sheet size... it's easy to get more out of this recipe - you can make them bigger or smaller, as you wish.
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 16|
|Calories from Fat: 118 (20%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 45.1mg||14 %|
|Sodium 68.9mg||2 %|
|Potassium 174.4mg||5 %|
|Total Carbohydrate 115g||34 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 113.3g|
|Protein 6.5g||9 %|
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Calories per serving: 596
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