1 1/2 c. Friendship Starter
1/4 c. vegetable oil or 1/2 stick butter, melted & cooled
1 tsp. salt
2 1/2 c. (about) all-purpose flour

TOPPING:

1/3 c. light or dark brown sugar, firmly packed
1/3 c. maple or maple flavored syrup
1 tbsp. water
4 tbsp. (1/4 c.) butter
3/4 c. broken pecans

FILLING:

4 tbsp. butter, softened
1/4 c. brown sugar
1 tsp. cinnamon

Let starter stand at room temperature until bubbles form on surface. In large mixer bowl, combine starter, oil, salt and enough flour to make a stiff dough. Mix well and form into a ball. Turn into 3 quart greased bowl and turn dough in bowl so surface is greased. Cover and let rise in a warm place until a finger leaves an impression when pressed lightly into dough. Time will vary. (Ours took 3 1/2 hours.)

For topping, in small saucepan bring brown sugar, syrup, water and butter into a boil, stirring until sugar dissolves and boil 1 minute. Cool briefly. Pour into greased 9"x13" pan and sprinkle with pecans.

When dough has risen, punch down and turn out on a lightly floured surface. Knead briefly, then roll into a 10"x24" rectangle.

Spread with butter. Sprinkle with brown sugar and cinnamon. Roll up from the long side; cut into 24 pieces. Place pieces, cut side down, in prepared pan; cover and let rise until finger leaves an impression when lightly touched. Time will vary. (Ours took 2 1/2 hours.)

Preheat oven to 375 degrees. Bake buns 20 minutes or until lightly browned and done. Let stand for 3 minutes on rack, then place platter over buns and invert, being careful with the hot syrup. Let stand a minute and then remove pan. Serve warm. Yield: 24 buns.