1 1/3 c. scalded milk
1 c. sugar
1 tbsp. salt
3/4 c. liquid shortening
1 1/3 c. lukewarm water
4 pkgs. dry yeast
6 eggs, beaten
12 c. flour, less if possible
Pecan halves

Combine scalded milk, sugar, salt and vegetable oil. Cool to lukewarm. Add yeast to lukewarm water and add to milk mixture. Stir in eggs and add half flour. Beat until smooth. Add enough flour to make soft enough to handle dough. Rise 1 hour. Knead and let rise about 30 to 40 minutes. Roll out part of dough, spread with butter, cinnamon and sugar. Roll up and cut into rolls. Spread pans with brown sugar, butter and pecans. Rise approximately 45 minutes. (3/4 cup sugar and 1 tablespoon cinnamon). Bake in 350 degree oven for 25 to 30 minutes.