Set aside 1 cup flour from total amount.

Combine remaining flour, undissolved yeast, sugar and salt in large mixing bowl.

Heat milk, water and shortening until hot to touch (125º- 130ºF).

Stir hot liquid into dry mixture. Mix in egg.

Stir in enough remaining flour to make a soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Make topping: combine melted butter and brown sugar in small bowl. Spread evenly in bottom of 12 large muffin cups. Top with pecan halves.

Roll dough to 12 × 9-inch rectangle.

FILL DOUGH: Spread softened butter on dough. Combine brown sugar, cinnamon and chopped pecans in small bowl; spread on dough. Roll up from long side as for jelly roll. Pinch seam to seal. Cut roll into 12 pieces. Place each piece in a muffin cup. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.

Bake at 375ºF. for 18 to 23 minutes or until golden. Cool 5 minutes in pan. Invert onto wax paper; leave 10 minutes then remove pan.