2 c. milk
1/2 c. honey
1/3 c. oil
2 tsp. salt
3 c. all-purpose flour
2 pkgs. dry yeast
3 1/4 to 3 3/4 c. whole wheat flour

In saucepan combine milk, honey, oil and salt. Heat until warm.

In large mixer bowl, combine all-purpose flour and yeast. Add liquid. Beat 3 minutes with mixer. Stir in whole wheat flour. Knead 5 minutes. Let rise 1 hour. Punch down and divide in half and use as follows:

PECAN ROLLS:

1/2 recipe above
1/4 c. butter, melted
1/2 c. brown sugar
2 tbsp. corn syrup
1/2 c. nuts
2 tbsp. butter
1/3 c. brown sugar

Grease sides of 13 by 9 pan and pour in melted butter. Add 1/2 cup brown sugar, corn syrup and nuts. Spread evenly.

Roll dough into 15 by 9 rectangle. Spread with 2 tablespoons butter. Sprinkle with 1/3 c. brown sugar. Roll up and cut into 12 slices. Place rolls cut side down over nut mixture. Let rise 45 minutes. Bake 375 degrees oven for 25 to 30 minutes. Turn out immediately.

CINNAMON ROLLS:

1/2 recipe above
2 tbsp. butter
1/4 c. sugar
1 tsp. cinnamon
Icing

Roll dough into 15 by 9 rectangle; spread with butter. Scatter with cinnamon and sugar. Roll up. Cut into 12 slices.

Place cut side down into 2 greased 8 inch round cake pans. Let rise 45 minutes. Bake at 375 degrees for 25 to 30 minutes. Ice while warm.

ICING:

Mix 1 cup confectioners sugar and small amount of milk to desired consistency.