1 c. (250 ml) sugar
1/4 c. (60 ml) warm water
2 tbsp. (30 ml) yeast
4 eggs, beaten
1 1/4 c. (310 ml) milk, scalded & cooled
1 c. (250 ml) melted butter
7 c. (1.7l) flour
2 tbsp. (30 ml) cinnamon
2 c. (500 ml) chopped pecans
2 c. (500 ml) raisins
2 c. (500 ml) brown sugar

Dissolve 1 teaspoon (5 ml) of sugar in the water. Sprinkle in the yeast. Allow to rise 10 minutes. In a large bowl, cream together the eggs, milk, remaining sugar and half the butter. Blend in the flour, 1 cup (250 ml) at a time, blending well after each addition. Add the yeast and blend well. Knead 8 minutes in a mixer. Cover. Allow to rise to double in size.

Preheat oven to 325 degrees. Roll out dough to 1/8 inch thickness. Brush with remaining butter. Sprinkle with cinnamon. Sprinkle with pecans, raisins and brown sugar. Roll up tightly like a jelly roll. Slice into 1 1/4 inch rolls. Place on a greased pastry sheet 2 inches apart. Allow to double in size. Bake 25 to 30 minutes or until brown. 12 large, 24 small buns.