2 c. warm water (not hot, 110 to 115 degrees)
2 pkgs. dry yeast
2 tsp. salt
1 egg
1/2 c. sugar
1/4 c. shortening, melted
6 1/2 to 7 c. flour

In bowl, dissolve yeast in water. Stir in sugar, salt, shortening, and eggs. Measure flour by cup at a time and sift. Mix in flour with hand until dough is easy to handle. It usually takes about 6 cups to make dough at right stiffness. Put into greased bowl, grease top of dough, cover with cloth and let rise double in size.

After dough has raised, put out on well floured table. Roll out to about 1/3 inch thick. Melt about 4 tablespoons of butter. Spread over dough, then sprinkle 1/2 cup brown sugar and cinnamon on dough. Roll up dough. Cut into 1 inch thick pieces.

Into oblong baking pan, pour topping mixture, then sprinkle with chopped pecans, then place rolls on top of topping mixture and pecans. Let rise about double in size, then bake at 350 degrees for 25-30 minutes.

TOPPING FOR BUNS:

This is for 1/2 recipe of dough:

3/4 c. brown sugar
1 tbsp. water
1 tsp. cinnamon (or more, if desired)
1/2 c. butter
1/2 c. chopped pecans

Mix sugar, butter, and water in saucepan. Heat until butter is melted.