1/3 c. sugar
1/3 c. butter
2 eggs, beaten
1 tsp. salt
1 pkg. yeast
1 c. sweet milk
1/2 c. water
5 c. flour

FILLING:

1 c. brown sugar
1/2 c. butter
1/2 c. corn syrup
Pecans

Mix and melt over low heat. Cool before using.

Method: Dissolve yeast in liquids. Cream sugar and fat, add eggs and salt, then dissolved yeast. Add flour until a soft dough is formed. Let rise until double in size. Roll into rectangle and spread with the filling. Roll as a jelly roll. Cut into slices 1" thick. Place 1 teaspoon filling in each muffin tin, then a few pecans and the dough slice. Sprinkle tops with cinnamon. Let rise until light. Bake 15 minutes at 350 degrees. Makes 30 rolls.