2 : tb Butter Or Margarine
2 : Large Beaten Eggs
1/2 : c Dark Corn Syrup
1/3 : c Sugar
2 : ts Unbleached Flour
1/4 : ts Vanilla
Pecan : Pecan Pie Pastry Shell
1/2 : c Pecan Halves
1/2 : Butter; stick
3 : Egg
1 : c Sugar
1 : c Karo; white
3 : tb Corn meal
1 : ts Vanilla
1 : Salt; pinch
1 : c Pecans; chopped
1 : Pie shell
0: SWEET DOUGH: Dissolve yeast in warm water in a large mixing bowl
1: Add buttermilk,eggs, 2 1/2 cups flour, butter, sugar, baking powder and salt
2: Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl
3: Beat 2 minutes on medium speed
4: Stir in remaining 3 cups flour
5: (Dough should remain soft and slightly sticky) Knead 5 minutes, or about 200 turns on a lightly floured board
6: Divide dough in half and roll each half into a 12x7 inch rectangle
7: Spread each half with 1 tbsp soft butter and sprinkle with 1/4 cup sugar and 1 tsp cinnamon
8: Roll up halves, beginning at wide side
9: Seal well by pinching the seams
10: Cut each roll into 12 slices
11: Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan
12: Place 12 dough slices in each pan,leaving a small space between slices
13: let rise until doubled
14: Bake in a preheated 375 F oven for about 30 minutes
15: Invert pans onto serving plates
16: Makes 2 dozen
17: Origin: Hearth and Home Companion Shared by: Sharon Stevens
18: From Gemini's MASSIVE MealMaster collection at www
19: synapse
20: com/~gemini