GLAZE:

2 c. white sugar
4 c. brown sugar
3 c. butter
1/4 c. flour
1 1/2 tsp. salt
1/2 c. water
3/4 c. Karo (dark) syrup
1 c. pecan halves or chopped pecans

DOUGH:

2 oz. cake yeast or 3 pkgs. dry yeast
3 lg. eggs
1/4 lb. butter
3/4 c. sugar
6 to 7 c. (or more) flour
1 tbsp. salt (add to flour)
2 c. milk
1 tbsp. sugar
1/2 c. shortening
1/4 c. water
1 1/4 c. sugar
2 tbsp. cinnamon
1 c. raisins

FOR GLAZE: Mix glaze ingredients together and beat until fluffy. This keeps well in refrigerator (covered) for about a month to make several batches of rolls. Spread layer of glaze in ungreased baking pan. Grease sides of pan only. Place pecan halves (or chopped pecans) 1 cup, over layer of glaze.

FOR DOUGH: Scald milk, add sugar and shortening. When cool, add yeast dissolved in 1/4 cup water and 1 tablespoon sugar. Add beaten eggs. Add flour, stirring with a spoon until too stiff. Knead on floured board until smooth and elastic, about 20 to 25 minutes. Grease bowl, and top of dough, cover with damp cloth or plastic and let rise in a warm place 1 1/2 hours. Roll out on floured pastry cloth into a 24 x 36 inch rectangle. Spread dough with 1/2 cup melted butter. Sprinkle with a mixture of 1 1/4 cups sugar and 2 tablespoons cinnamon. Sprinkle 1 cup raisins over sugar and cinnamon. Roll up. Cut into 18 two inch lengths with edge of saucer. Place cut side down into prepared pans, use two 9 x 9 x 2 inch pans. Cover pans with cloth and let rolls rise until double in size. Bake in 350 degree oven for 28 to 29 minutes, or until done. Invert onto cooling racks. Scrape any remaining glaze from pans and drizzle over baked rolls.