Method

1. Stir together flour, soda, and salt.
2. In a mixer bowl beat butter and shortening on medium speed of electric mixer for 30 seconds.
3. Scald milk. Stir in sugar, salt and margarine: cool to lukewarm.
4. Softened yeast in warm water. In a 3 quart mixing bowl.
5. Combine milk mixture softened yeast, egg and 2 cups flour.
6. Cover and let rise in a warm place for 30 minutes or until doubled in size.
7. Roll dough into 15×9 inch rectangle: spread with 2 tablespoons margarine.
8. Combine sugar and cinnamon: sprinkle over margarine. Roll up tightly, beginning at wide side: seal well by pinching edges of roll together.
9. Cut into 1 inch slices; set aside for the topping, melt ½ cup margarine in a 1 quart saucepan; add brown sugar and corn syrup.
10. Bring to a boil. Pour quickly into a 13×9 inch pan; sprinkle with nuts, if desired.
11. Place rolls on toping. Cover; let rise until double.
12. Bake at 400℃ for 15 to 20 minutes or until done; invert on rack to cool.