Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1/2 Cup | Milk |
| 1/4 Cup | Sugar |
| 1/2 tsp. | Salt |
| 3 Tbsp. | Shortening |
| 1/2 Cup | Lukewarm Water |
| 1 Tbsp. | Sugar |
| 2 Cakes | Yeast |
| 1 | Egg, beaten |
| 1 Cup | Flour |
Instructions
- Scald 1/2 Cup Milk.
- Add + Stir In 1/4 Cup Sugar, 1/2 Tsp. Salt, 3 Tbsp. Shortening.
- Cool to lukewarm
- Measure into bowl: 1/2 Cup Lukewarm Water, 1 Tbsp. Sugar.
- Crumble + Stir In - 2 Cakes Yeast.
- Add Lukewarm Milk Mixture.
- Add & Stir In: 1 Egg, Beaten - 1 Cup Sifted Flour.
- Beat Until Smooth. Add & Stir In.
- Turn out dough quickly on a lightly floured board.
- Knead lightly until smooth and elastic.
- Set in a warm place free from draft.
- Let rise till double in bulk - about 1/2 hour.
- Make Brown Sugar Syrup
- Divide Syrup evenly among 24 muffin pans.
- Place 3 pecan halves in each muffin pan.
- When dough is light punch down & divide into 2 equal portions.
- Roll each portion into an oblong 8 inch thick & 12 inches long. Brush each.
- Sprinkle each with 6 Tbsp. Brown Sugar and 6 Tbsp. Chopped Pecans
- Roll up Lengthwise as for Cut in 1-inch slices.
- Place cut up in prepared muffin pans. Cover.
- Set in warm place, free from draft. Let rise until double in bulk- about 25 min.
- Bake in moderate oven 400F about 30 min. Turn out of pans immediately & serve hot.
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