1/2 c. butter, melted
1 c. dairy sour cream
1/2 c. sugar
1 1/2 tsp. salt
2 pkgs. yeast
3/4 c. warm water
1 egg, at room temp.
5 1/2 - 6 1/2 c. unsifted flour
Melted butter
1 c. chopped pecans
1/2 c. firmly packed light brown sugar
1/2 tsp. ground cinnamon
Confectioners' sugar frosting

Combine butter, sour cream, sugar and salt. Dissolve yeast in warm water. Add sour cream mixture, egg and 3 cups flour; beat until smooth. Add more flour to make a stiff dough.

On floured board, knead 8 to 10 minutes. Place in greased bowl; turn to grease top. Cover; let rise until doubled (about 1 hour and 15 minutes). Punch dough down; cover; let rest 15 minutes. Roll into two 9x16 inch rectangles. Brush with butter.

Combine pecans, sugar and cinnamon. Sprinkle on dough. Roll up. Seal seams. Place in circles on greased baking pans (pizza pans are perfect). Seal ends. Cut slits 2/3 through rings at intervals; turn sections on sides. Cover, let rise until doubled, about 1 hour.

Bake at 375 degrees about 25 minutes. Frost while warm. Decorate with candied green pineapple sliced thinly and candied red cherry halves, if desired.

Always popular at the Bazaar bake sale table!