1/4 c. lukewarm water
Dissolve 1 pkg. dry yeast

PART B:

To 1 cup boiling water add: 1/4 c. butter 1 1/2 tsp. salt

Cool in freezer.

PART C:

1 beaten egg, room temp.
3 1/2 c. flour

PART D:

2/3 cube butter
2/3 c. brown sugar

PART E:

1/4 c. butter
1/4 c. Karo syrup
Cinnamon
2 c. chopped pecans
Raisins, optional

1. Dissolve yeast in 1/4 cup lukewarm water. (Note: If you have your own starter, substitute by adding 1 cup starter froth to only 1/2 package of com'l dry yeast.)

2. Mix Part B mixture until sugar and butter are dissolved. Cool in freezer until lukewarm. Stir again, test.

3. Mix Part A and Part B when B is cool.

4. Add 1 beaten egg and 3 1/2 cups flour to Part A-B mixture. On floured surface, knead dough 8-10 minutes. Cover lightly and let rise 2-3 hours.

5. Melt 2/3 cup of butter, 2/3 cup brown sugar and pour onto oblong greased pan (with pan size at least 3 inches depth). Sprinkle 1/2 pecans to cover bottom of pan.

6. Punch dough down and roll out dough onto floured surface to dimensions of approximately 10 x 18 inch.

7. Melt 1/4 cup butter in microwave and pour over dough with 1/4 cup Karo syrup. Sprinkle generously with cinnamon, raisins and pecans, chopped.

8. Roll up log and cut 1 inch rolls. Place on prepared oblong pan.

9. Let rise another 2-3 hours until double in size.

10. Bake 20-30 minutes at 350 degrees. Test for doneness with a toothpick.

11. Turn upside down onto waxed paper, foil or serving tray upon removal from oven.