3/4 cup milk
1/4 cup sugar
1 tsp. salt
1/4 cup butter or marg
1/2 cup warm water
2 pkgs. active dry yeast
2 eggs
4 cups sifted flour
1 cup sugar
1 cup chopped pecans
2 tsp. cinnamon
melted butter

Scald milk, stir in 1/4 cup sugar, butter and salt. Cool to lukewarm.

Measure warm water into a large warm bowl. Sprinkle in yeast. Stir until dissolved. Add lukewarm milk mixture, eggs, and 2 cups flour. Beat until smooth. Stir in remaining 2 cups flour. Mix until well blended. Cover bowl and allow to rise until doubled in size in a warm place.

Combine remaining 1 cup sugar, chopped pecans and cinnamon. Punch dough down.

Pinch off small amounts of dough and roll into 1 1/2 inch balls. Dip balls into melted butter then in sugar-pecan mixture.

Place into a greased ring, monkey bread or Bundt pan. Arrange balls in layers.

Allow to rise again, covered, in a warm place until doubled in size (about 30 minutes - wait until fully risen).

Bake in a preheated 375°F oven for about 40 minutes or until done. Remove from pan while still warm.

Submitted by: CM