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

FILLING:

1/4 c. butter
1/2 c. brown sugar
1/2 c. pecans, chopped

GLAZE:

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

Soften yeast in warm water and set aside. Sift together flour, sugar and salt. Cut butter into flour mixture. Add in evaporated milk, egg and yeast mixture. Stir well. Cover and chill overnight.

The next morning, make the filling by creaming butter and sugar. Stir in pecans and set aside.

Divide dough into thirds. Roll out each part on floured surface to 12x6 inch rectangle. Spread each piece with 1/3 of filling. Roll up each piece of dough, starting with the 12 inch side; should make 3 crescent shapes.

Place on cookie sheet lined with foil. Make cuts along outside edge 1 inch apart to within 1/2 inch of the center on each roll. Let rise in warm place until light, about 45 minutes.

Bake at 350 degrees until golden, approximately 20-25 minutes. Frost while warm.