SWEET DOUGH:

1 pkg. active dry yeast
1/2 c. warm water
1/2 c. lukewarm milk (scalded)
1/3 c. sugar
1/3 c. shortening or butter
1 tsp. salt
1 egg
3 1/2 to 4 c. all-purpose flour

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic. Place in greased bowl; turn greased side up. Cover, let rise until double, about 1 1/2 hours. Punch down dough.

CINNAMON ROLLS:

1/2 Sweet Dough
2 tbsp. butter, melted
2 c. pecans
1/2 c. sugar
2 tsp. cinnamon
Glaze

Roll dough into rectangle 15 x 9 inches on lightly floured surface. Spread butter on dough. Mix sugar, pecans and cinnamon; sprinkle over dough. Roll up tightly, beginning at 15 inch side. Pinch edge to seal. Cut into 1 1/2 inch slices. Place slightly apart in greased pan or muffin tins. Let rise until double, about 1 hour. Bake at 375 degrees for 25 minutes or until golden brown. Brush on Glaze while still warm.

GLAZE:

1 c. powdered sugar
1 tbsp. milk
1/2 tsp. vanilla

Makes approximately 2 dozen rolls.