2 oz. yeast
2 c. milk
1/2 c. sugar
4 eggs
1/2 tsp. vanilla
1/2 c. lukewarm water
1 1/2 tsp. salt
1 c. melted shortening
6 1/2 c. flour
1/2 c. melted butter
1/2 c. cold water
2 1/4 c. brown sugar

Mix yeast with a little of the sugar and dissolve in warm water. Dissolve shortening in warm milk. Add rest of sugar, salt, egg and vanilla. Add enough flour to make a soft batter. Add yeast mixture and beat until well blended. Add rest of flour a little at a time.

Form into smooth ball. Brush with melted butter and let rise until bubbly. Mix melted butter, cold water, and brown sugar. Grease muffin tins heavily with shortening. Pour brown sugar mixture into pans (just enough to cover bottoms well).

Sprinkle chopped pecans into each pan. Stir down batter. Drop 1 tablespoon into each pan. Let rise until double in size. Bake at 350 degrees for 20 or 25 minutes. Turn out of pan immediately after taking from oven.