2 c. milk, scalded
1/2 c. sugar
1 stick butter
1 tsp. salt
1 egg
1 c. warm water
2 pkg. yeast
7 c. flour

Put sugar and salt in scalded milk. Dissolve yeast in water. Mix in egg and butter. Mix in just enough flour so the dough is moderately stiff and handles easily. Shape into rolls after it has risen twice (must be covered and placed in a very warm area). The impression of your finger should remain in the dough when it is ready. Punch it down and let rise for 10 minutes. Make into rolls. Bake at 400 degrees for 20 to 25 minutes until golden brown. Frost after baking. Grease the pans used for baking.

CINNAMON FILLING:

2 tbsp. butter, melted and cooled
1/4 c. sugar
1 tsp. cinnamon

PECAN ROLLS:

Same as above but place in a greased pan.

1/4 c. melted butter
1/4 c. brown sugar
1/4 c. pecans

After baking turn it upside down on a plate. For a smaller batch, cut ingredients in half except for the egg.