1 pkg. yeast
1/4 c. warm water
2 1/4 c. flour
2 tbsp. sugar
1 tbsp. salt
1/2 c. butter
1/4 c. evaporated milk
1 unbeaten egg
1/4 c. raisins

GLAZE:

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

FILLING:

1/2 c. butter
1/2 c. brown sugar
1/2 c. pecans

Soften yeast in warm water. Sift together flour, sugar and salt. Cut in butter. Add milk, egg and raisins. Chill total mixture 2 hours or overnight.

Cream butter, brown sugar and pecans. Set aside. Divide dough in 3 balls. Roll out 12th and spread with 1/3 of mixture, then roll up starting with 12 inch side. Shape like a crescent on a pan covered with aluminum foil. Cut in 1 inch pieces to within 1/2 inch from center and turn to sides. Rise 45 minutes. Bake at 350 degrees for 20 to 25 minutes or golden brown. Cover with warm glaze. (Brown 2 tablespoons butter. Add powdered sugar and vanilla. Stir in milk.)