2 cakes yeast
1 c. lukewarm water
1/2 c. lard
1/2 c. butter
1 c. boiling water
2 eggs, well beaten
6 c. flour
2 tsp. salt
3/4 c. sugar

Dissolve yeast in water. Put lard, sugar and butter in bowl and cover with boiling water. Cool. Add eggs and dissolved yeast. Add flour and salt and beat thoroughly. DO NOT KNEAD. Place in large greased bowl. Butter surface and cover with waxed paper, then a damp cloth and place in refrigerator.

Two hours before baking remove desired amount and shape. Put in greased muffin pans. Let rise until double in bulk. Bake in hot oven, 400 degrees, 15 to 20 minutes.

Sprinkle rolled out buttered dough with 1/2 cup brown sugar. Spread mixture of 1/4 cup melted butter, 1/2 cup brown sugar, 1 tablespoon water and 1/2 cup chopped pecans evenly on bottom of baking pan or muffin pans.

Invert immediately after baking. Let stand a minute before removing from pans.