1 pkg yeast 1 c. lukewarm milk
1/4 c. sugar 1 t. salt
2 well-beaten eggs 3 1/2 c. enriched flour
1/4 c. melted shortening
Crumble yeast into mixing bowl. Stir in luke warm milk, sugar, salt. Let stand until yeast is dissolved. Stir in well beaten eggs. Add half of the flour. Beat until mixture drops from spoon in sheets–5-10 minutes. Stir in melted shortening. Stir in remaining flour wiht hand adding just enough to make a soft dough. Mix well. Then knead until smoth and elastic. Round up; place in greased bowl. Cover with damp cloth. Let rise in warm place (82) until doubles–about 2hours. Punch down. Let rise again until almost double about 45 minutes. Cover with damp cloth. Let rest 10 minutes. Roll to rectangle 1/4 inch thick and twice as long as wide. Brush rectangle with soft butter; sprinkle with 1/4 c. sugar mixed with 1 t. cinnamon. Roll. Pinch to seal.
Place 1 inch slices in this mix:
Melt 2 T. butter; add 1/2 c. br. sugar, 1/4 c. dark corn syrup, heat to dissolve sugar. Sprinkle with 1/2 pecans. Let rise about 30 minutes. Bake in mod. hot oven (375) 25-30 minutes.