2 packets dry yeast
1/4 tsp. sugar
1/3 c. lukewarm water
2 beaten eggs
6 c. all-purpose flour
1 7/8 c. milk, scalded
1/3 c. butter
1/3 c. sugar
2 tsp. salt
2 c. raisins, soaked 1 hour
Halved pecans as desired
Topping & filling

Makes 2 pans of rolls. Dissolve yeast in warm water and 1/4 teaspoon sugar. In mixing bowl, combine the milk, butter, sugar and salt; cool to lukewarm. Add 1 cup flour; mix well. Mix in eggs and yeast. Gradually add remaining flour. (You may need to mix the last with a wooden spoon.) Place dough into a large, greased bowl, cover and let rise in warm place until doubled.

Topping: In each of 2 standard cake pans, melt 1 stick butter and blend in 1 cup brown sugar and 2 tablespoon light corn syrup. Spread out evenly. Sprinkle pecans on topping as desired.

When dough has doubled (1 1/2 to 2 hours), punch down. Turn out on lightly floured surface and divide dough in half, then each in half again as needed (2 hunks of dough for each pan).

Working with one hunk at a time, spread out into an 8 x 12 inch rectangle and brush with 1 tablespoon melted butter. Combine 3/4 cup sugar and 3 teaspoons cinnamon; sprinkle 1/4 over each rectangle. Add raisins, roll up, seal edge. Cut roll into 10 equal slices and place in half the pan. Do same with 3 other hunks of dough.

Cover each filled pan with dish towel. Let rise in warm place until doubled. Bake at 350 degrees for 25-30 minutes. Invert on rack and remove pans, scraping out the caramel. Cool a bit, enjoy!