Instructions: Dissolve yeast in warm water. In large bowl combine shortening, honey and salt. Pour scalded milk over mixture and cool to lukewarm. Stir in 1 cup flour; add dissolved yeast mixture and oatmeal. Stir in enough remaining flour to form a soft dough. Turn dough out onto lightly floured board and knead about 10 minutes or until smooth and satiny. Shape dough into a ball and place in greased bowl, turning to coat. Cover and let rise in a warm place 1 hour or until doubled in size. Punch down dough and divide in half. Roll halves into rectangles about 7 by 14 inches. Grease 2 9 inch loaf pans.

Filling:
1 cup brown sugar, packed
1/3 cup chopped pecans
1/2 cup flour
2 tablespoons cinnamon
1/3 cup melted butter

Combine dry ingredients; stir in butter until crumbly. Sprinkle each dough rectangle with half of filling mixture. Beginning with short end of rectangle, roll up jelly roll fashion. Place in prepared pan; repeat. Cover and let rise 45 minutes. Heat oven to 375 degrees and bake loaves 40 to 45 minutes, shielding with foil if necessary to prevent over-browning. Remove loaves from pans and cool.

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