3 1/2 - 4 c. flour
1 pkg. dry yeast
1/4 c. warm water
1 tbsp. brown sugar
3/4 c. milk
1/2 c. butter
1/2 c. sugar
1 tsp. salt
3 eggs
1 tbsp. grated orange rind or part lemon rind
3 tbsp. butter, melted
1/2 c. sugar
1 tsp. cinnamon
Raisins, optional
2/3 c. packed brown sugar
1/4 c. butter
2 tbsp. light corn syrup
1/2 c. chopped pecans

Activate yeast until frothy in warm water and 1 tablespoon brown sugar. Heat milk, butter, sugar and salt until butter melts and milk, is warm (115-120 degrees). In large mixing bowl combine 2 cups flour and orange rind. Add warm milk mixture, yeast mixture and eggs.

Beat with electric mixer at low speed until combined, scraping bowl. Beat 3 minutes at high speed. By hand or using dough hooks, stir in 1 1/2 - 2 cups more flour to make moderately stiff dough.

Knead on floured surface (or use dough hooks) until smooth. Shape into ball and place in greased bowl. Cover and let rise until double. Punch down and divide in half.

Roll into 12x8 inch rectangle. Brush each with half the melted butter. Sprinkle dough with sugar and cinnamon and raisins. Roll up. Slice into 12 pieces.

In saucepan combine brown sugar, 1/4 cup butter and corn syrup. Cook until butter melts and mixture is blended. Distribute evenly in 2 round cake pans. Top with pecans. Place rolls in pans. Cover and let rise until double. Bake at 375 degrees for 18-20 minutes. Cool about 30 seconds. Invert on rack and remove pans. Yield: 24 rolls.