2 c. milk, scalded
2 pkgs. granular yeast
3/4 c. shortening
1/4 c. butter, softened
1/2 c. sugar
2 tsp. salt
2 eggs, beaten
6 1/2 c. sifted flour

Cool milk to warm and sprinkle yeast over top. Set aside. Cream shortening and butter, then add sugar and salt and continue creaming until light and fluffy. Add eggs, yeast and milk mixture and 4 cups flour. Beat with a wooden spoon until well-mixed, then add the remaining flour and mix with your hands.

Knead on a floured board until smooth and elastic. Cover and let rise until doubled (1 1/2 hours).

While the dough rises, butter the sides of 3 (9") round pans. Melt 1 1/4 sticks of butter and set aside. Into each pan, sprinkle 1/3 cup light brown sugar, evenly. Drizzle 2 tablespoons melted butter and a not-quite-full tablespoon of white Karo syrup over the sugar in each pan. Arrange some pecans at random over the bottoms; set aside.

Punch down the dough and divide into 3 parts. Roll out each part into an 11"x16" rectangle about 1/4" thick. Brush generously with melted butter, then put 2/3 cup light brown sugar evenly over the surface of each. Sprinkle each with 1/2 teaspoon cinnamon, 1/4 cup chopped pecans and a handful of currants or raisins. Roll each rectangle into a long roll, then with scissors cut each roll into 2" pieces. Arrange cut side down in the pans, pieces barely touching each other. Cover the buns and let rise again about three quarters of an hour. Bake in a 350 degree oven about 30 minutes. Cool 5 minutes in the pan, then turn out on racks.