Heat whole milk in the microwave for 1 minute. In the bowl of a stand mixer fitted with a bread hook, or a large mixing bowl, place yeast, sugar and salt, stir.
Add hot milk and allow to sit for approximately 10 minutes, or until yeast has activated, bloomed and smells fragrant.
Stir in whisked eggs and then half of the the flour.
Mix with the bread hook until mixture is fully incorporated and dough drapes off of the hook. You can also use a large wooden mixing spoon and work those arm muscles!
Stir in melted shortening and remaining flour. Continue to knead with the bread hook or hands until dough is smooth and elastic, approximately 3-5 minutes.
Roll dough into a ball and place into a large, well greased mixing bowl. Turn once to cover all exterior with butter or grease. Cover with a damp kitchen towel and set aside to rise for 30 minutes. Dough will double in size.
While dough rises, make the caramel pecan topping by placing butter, brown sugar and corn syrup in a small sauce pan. Melt over low heat, sitting occasionally. It is very important that the mixture does not reach a boil, or even a simmer. Stir until brown sugar is dissolved and fully incorporated and remove from heat.
Spray a 9x13 rectangular baking dish or two 9-inch circular pie plates with cooking spray. Pour caramel pecan mixture evenly into the bottom of the dish(es). Sprinkle with pecans. Allow butterscotch topping to cool while you roll the dough.
Turn dough out onto a lightly floured surface. Roll into a rectangle, approximately 14x22 inches.
Mix brown sugar and cinnamon in a small mixing bowl. Brush melted butter over dough and sprinkle evenly with cinnamon-sugar mixture.
Roll dough tightly from the short end. Using a sharp knife, cut into 12 equal slices. Place slices directly on top of butterscotch topping (either all 12 in the 9x13 or 6 and 6 in pie plates).
Cover with a damp kitchen towel and allow to rise for an additional 30 minutes.
Preheat oven to 375 degrees. Bake uncovered for 30 minutes. If the tops start to brown, loosely lay a piece of aluminum foil over top.
Remove and allow to cool for 5 minutes. Now is the tricky part, you have to flip this bad boy onto a large platter. Choose a serving dish that is larger than your cookware and be careful not to burn yourself.
Serve immediately and enjoy Old Fashioned Pecan Sticky Buns!
Notes: If you get the butterscotch topping on your counter tops, floor, etc, allow to cool and you should be able to easily peel it off. Not that I know from experience or anything....You can use walnuts instead of pecans or omit nuts.Adding a grate or two of fresh nutmeg to the cinnamon mixture is wonderful!You can make your buns the night before all the way up until baking, cover and put in the refrigerator. On the morning of, resume at the point of baking, allowing the dough to come to room temperture while the oven preheats.