3 pkg. dry yeast
1/4 c. sugar
1 c. warm water

Sprinkle yeast and sugar over warm water. When it bubbles add 1 1/2 cups flour. Let rise while mixing cake batter.

Cream together:

1/2 c. butter
1 c. sugar

Add 3 eggs, one at a time, beating after each one. Add:

1 c. milk
1 tbsp. vanilla
1 tbsp. salt
2 1/4 c. flour

Beat until smooth. Add yeast mixture and mix well. Add:

2 1/4 c. flour
1/2 c. raisins
1/2 c. pecans, chopped

Stir until all flour is mixed in. Dough will be stiff. Let rise 2 hours. Punch down and turn out on floured surface. Knead lightly, adding more flour to make dough easy to handle. Roll out to approximately 17 x 25 inches. Brush with melted butter (4 tablespoons).

Sprinkle with 1/2 cup sugar and 1 tablespoon cinnamon mixed together. Roll up as for jelly roll. Slice. Place rolls close together on greased baking pans, cut side down. Brush tops with melted butter and let rise again until they reach the top of the pans. Bake at 350 degrees for 20 minutes. When cool drizzle with glaze.

GLAZE:

1 c. powdered sugar
1 tbsp. butter
2 tbsp. milk for each pan of rolls

These rolls can be kept frozen for 3-4 weeks. Pop into microwave to freshen.