6 c. flour
1 c. sugar
3/4 tbsp. salt
3 eggs
1/4 lb. butter
1 c. milk
1 tbsp. lemon extract
1 cake yeast
2/3 c. warm water

TOPPING AND FILLING:

1/2 c. butter
1 1/2 c. light brown sugar
1/2 c. light corn syrup
2 c. pecan pieces
1 pkg. (8 oz.) chopped dates
1 tbsp. cinnamon

Dissolve yeast in lukewarm water. When yeast begins to float on top of water, mix in 1 cup of flour. Beat eggs, scald milk and melt the butter. Add these with the salt, sugar and lemon extract to the yeast mixture, mixing well. Add the remaining flour and knead lightly. Brush top with melted butter. Cover and set in a warm place to rise until double in bulk.

FOR TOPPING AND FILLING: Heat 1/4 cup butter, 1/2 cup brown sugar and corn syrup until sugar dissolves. Pour into greased 13 x 9 x 2 inch pan coated with non stick spray. Arrange pecan pieces evenly into the bottom of the pan.

Roll raised dough 18 x 24 inches. Melt remaining butter, brush on dough. Combine remaining brown sugar with dates and cinnamon, sprinkle evenly on dough. Roll up as for jelly roll. Pinch seam to seal, cut roll into 8 pieces. Place in prepared pan, cut side up. Let rise in warm, draft free place until doubled in size (about 1 hour). Bake in 375 degree oven 35 minutes or until done. Cover with foil after 20 minutes to prevent excessive browning. Cool 5 minutes in pan. Invert onto a serving tray. Makes 8 buns.