1/2 c. milk
1/2 c. sugar
1/2 tsp. salt
1/4 c. butter
1/2 c. warm water
2 pkg. Fleischmann's yeast (active dry)
2 eggs, beaten
4 1/2 c. sifted flour

Scald milk, stir in sugar, salt and butter. Cool to lukewarm, measure warm water into large warm bowl. Sprinkle or crumble in yeast, stir until dissolved. Stir in lukewarm milk mixture, beaten eggs and half the flour. Beat until smooth. Stir in remaining flour to make a slightly stiff dough. Turn dough out on lightly floured board, knead until smooth and elastic, about 8 minutes.

Place dough in greased bowl, turning to grease top. Cover with kitchen towel, let rise until doubled in bulk, about 1 hour. Punch down, turn out on lightly floured board and roll to size of baking pan.

Sprinkle with 3/4 cup sugar and 1 teaspoon cinnamon, 1/3 cup raisins, chopped pecans. Roll up like a jelly roll and cut 1 1/2 inch rolls. Place in pan and let rise to twice the size. Bake in 350 degree oven about 30 minutes.